I’ve been putting off this recipe for awhile because I really wanted to find a way of canning this. I didn’t want to take up fridge space for a recipe like this, but the reality of it is that all of the mint syrups for canning involve a ton of acidity.
I don’t want lemon mint syrup. Lemon mint syrup is great if all you want is tea…and like lemon mint. But I use mint syrups in coffee and other places where the lemon flavor would clash.
So fridge it is.
In theory, you could start this in the morning and have it done by that night. If you really wanted to cheat you could stick in the fridge but I’ve found you don’t get as strong a mint flavor out of it.
The other positive about refrigerating a syrup like this is that you can adjust your sweetness level to taste. Honey is about three times as sweet as sugar, so just remember to work with roughly 1/3 cup ratios.
Overnight Honey Mint Syrup
*this is a ratio driven recipe. It will clarified in the instructions
In a large, clean glass jar (I used a quart jar) place however many leaves you want to use-or have. I filled the jar about 1/4 of the way. You can mix up different types of mint if you want, or use a single type.
Bring to a light simmer and let cook about five minutes.
Place in a jar and leave in the fridge. Should hold a fairly long time.
*If you’re worried about sediment, restrain after you finish the syrup.
What to do with it? Make a Mint Sparkler!
In a large cup, add about a shot’s worth of vodka and half a shot of syrup. Top with seltzer.
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