As many of you know, mint is super easy to grow, and once it’s established, it tends to take over. So the million dollar question is: what do you do with a bountiful mint harvest? Well, thankfully, you got options folks. Lots of options. You can make homemade garden pest repellent with it, add it to your chicken’s nesting boxes to freshen things up, or make homemade mint Syrup. With Mint Syrup you can make mint drinks, mint soda,—mint anything. I’m more interested in making frozen desserts with it. Put it in a pretty bottle, give it a decorative tag and you have a yummy hostess gift. Try using different herbs or zests for another flavor.

You will need:

100g roughly chopped mint leaves 250g. sugar 70g water Citric acid – pinch

Instructions:

Combine the water and sugar in a small sauce pot over medium-high heat.
Stir to dissolve the sugar and bring to a boil.
Once the mixture is boiling and all the sugar has dissolved, remove from heat.

Pour the sugar mixture over the mint leaves and add a pinch of citric acid. Cover the bowl with a plate or lid of some kind to allow the mixture to steep. Uncover the simple syrup after a thirty minutes and strain out the mint leaves with a mesh strainer or cheese cloth. Keep in the refrigerator for up to 3 weeks.

If you’re curious about the color of the syrup, it comes from the sugar granules. For a clear white syrup, use sugar that’s completely white. I used cane sugar that had a slight beige tint from trace B vitamins which created a darker, amber syrup.