1 hr 5 mins
This recipe came about after I made and reviewed Wite Shadow's mint and ginger syrup. I had bunches of mint to harvest so I created this very simple way to have it on hand throughout the winter. After the syrup has cooled pour into ice cube trays and freeze, then pop into freezer bags. One mint cube is perfect in tea, or in a salad dressing, a marinade, or in cocktails.
My Private Note
- 1Bring the water to a boil, add the mint and the sugar.
- 2Stir until all the sugar is melted and lower the heat to a slow simmer.
- 3Continue stirring for one minute then remove from the heat and let steep for 30 minutes-1 hour.
- 4Strain and pour into ice cube trays.
- 5Freeze then pop the cubes into freezer bags and store until needed.
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Nutritional Facts for Mint Syrup
Serving Size: 1 (20 g)
Servings Per Recipe: 24
- Amount Per Serving
- % Daily Value
- Calories 33.7
- Calories from Fat 0
- Total Fat 0.0 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 0.8 mg
- Total Carbohydrate 8.6 g
- Dietary Fiber 0.1 g
- Sugars 8.3 g
- Protein 0.0 g