Comments on: Mint Simple Syrup

By: mint: I hate to see you go! « we.pick

mint: I hate to see you go! « we.pick — Fri, 30 Sep 2011 23:12:58 +0000

[...] night I came across her recipe for Mint Simple Syrup and I had an “ah ha” moment! That is how I will preserve my mint this season! [...]

By: Allison

Allison — Thu, 29 Sep 2011 23:51:13 +0000

Is it possible to preserve these syrups in jars? It seems like it should be, but I haven’t been able to find any documentation on this subject. I’d appreciate any insights you may have.

By: Mark

Mark — Wed, 21 Sep 2011 22:27:09 +0000

Just found this website and I love it! I realize I’m a little late to the party and the mint in question is long since gone, but to answer the question about making extract from it: I’ve had some limited success with it. Yes, soak it in vodka until it gives up its oil (a good, long time), then strain the vodka and freeze it. The oil *should* freeze out of the vodka (if you use a glass bowl it’ll collect around the vodka line). In my experience it’s underwhelming compared to the commercial stuff, but it’s worth a try.

By: melanie

melanie — Sun, 14 Aug 2011 02:01:22 +0000

Just made this! 6 tiny little jam jars of minty deliciousness! i can’t wait to put a shot in my coffee in the morning! YAY!

By: Jay

Jay — Tue, 26 Jul 2011 03:52:33 +0000

I have become locally famous for my mojitos. The secret…mint-infused simple syrup! Now my wife is planning a fundraiser for the end of October and enlisted me to provide mojitos. I live in Minnesota…my mint is not going to survive til then. I guess I’ll try making the syrup and freezing it til the event. Anyone have another suggestion?

By: Marisa

Marisa — Thu, 13 May 2010 13:39:48 +0000

Kristina, I used a large bundle of mint, probably the equivalent of a very tightly packed cup of leaves.

By: Kristina

Kristina — Thu, 13 May 2010 04:41:10 +0000

Wonder if the chocolate mint I planted this tear would do? How much mint leaves do you use?

By: A Simple Start and Summer’s End « Mintwood

A Simple Start and Summer’s End « Mintwood — Thu, 05 Nov 2009 17:28:06 +0000

[...] have a subtle chocolate flavor!) and got to work. I looked at a lot of different recipes, but this description from Marisa at Food in Jars captures well what I ended up doing. Equal parts sugar and water (10 [...]

By: Chiot's Run

Chiot's Run — Mon, 07 Sep 2009 19:46:21 +0000

Sounds delicious. I’ve been drying my mint, but this would be fantastic. Perhaps I could make with honey and simply mix with hot water for mint tea.

I think making mint essence would be just like making vanilla, I’m considering making lemon verbena essence as soon as I can get my hands on some organic vodka.

By: Sue

Sue — Sun, 16 Aug 2009 14:50:48 +0000

I added freshly squeezed lemon juice and a shot of lemoncello to my mint syrup and froze it. I think it was two prats lemon juice to one part mint syrup. Lemon granita