So refreshing, homemade mint syrup is also a great way to use leftover mint from recipes asking for few leaves only.
The quantities here make about 6 cups.
- 1 cup of fresh mint leaves (no stem), rinsed (I use spearmint, nana)
- 2 ¾ cups of Demerara sugar (about 650 g)
- 4 cups of water
Add the water and sugar in a medium saucepan, and bring to a boil, stirring often to dissolve the sugar.
Remove the saucepan from the heat, add the mint leaves, and let infuse covered for 6 hours.
Strain through a colander placed above a jar or measuring jug to remove the mint leaves, and transfer the mint syrup into a glass bottle with a lid. Keep in the fridge.
Drink the mint syrup diluted with ice water.