Best 6 Mint Syrup For Tea Recipes

MINT SIMPLE SYRUP

Steps:

• Combine water, sugar, and mint leaves in a small saucepan. Bring to a boil, stirring until sugar dissolves. Simmer for 1 minute. Remove from heat and let syrup steep, about 30 minutes.
• Pour syrup into a sterilized glass jar through a mesh strainer to remove mint leaves; let cool.

MINT TEA SYRUP

Steps:

• Bring all items to boil.
• Stir in sugar.
• Remove from heat.
• Let steep for 30 minutes.
• Strain syrup.
• Transfer to squeeze bottle and chill.

FRESH MINT SYRUP

Steps:

• Stir together the sugar and 3/4 cup water in a small saucepan. Bring to a simmer over medium heat and cook until the sugar completely dissolves, 3 to 5 minutes. Turn off the heat. Use your hands to tear the bunch of mint in half and add it to the saucepan. Using a spoon, press down the mint to make sure that it is completely submerged. Allow the syrup to cool to room temperature in the saucepan, about 1 hour. Strain the mixture through a fine-mesh strainer set over a small bowl or liquid measuring cup. Use the back of a spoon to press down on the mint to extract as much flavor as possible. The syrup can be used immediately and will keep in the refrigerator for up to 2 weeks.

MINT SIMPLE SYRUP

Steps:

• Gather the ingredients.
• In a small saucepan over medium-high heat, bring the water and sugar just to a boil, whisking to dissolve the sugar. Add the mint leaves.
• Reduce the heat to a simmer and cook, without stirring, until the syrup is slightly reduced and syrupy, about 10 minutes.
• Transfer the syrup to a small metal bowl and let stand to cool slightly, about 10 minutes.
• Discard the mint leaves. You can use the syrup immediately, or let it cool to room temperature. Store in a covered glass jar in the refrigerator for up to one month.

MINT SIMPLE SYRUP FOR SWEET TEA

Steps:

• Heat sugar and 1 cup water in a small saucepan over medium-high heat, stirring, until sugar has dissolved. Bring to a boil. Stir in mint. Remove from heat, and let stand 30 minutes. Pour through a fine sieve into an airtight container; discard mint. Let cool completely. Syrup can be refrigerated up to 1 month. Serve with additional mint sprigs, if desired.

MINT SYRUP FOR TEA

Steps:

• In small saucepan, combine sugar and water.
• Over medium-low heat, bring to a boil, stirring occasionally.
• While syrup is heating, rinse mint leaves under water to eliminate dirt.
• Once sugar has dissolved, remove from heat and add mint leaves, making sure they are submerged.
• Cool 1 hour.
• Strain.
• Store in an airtight container and refrigerate; will keep for 3-4 weeks.