This is an amazing syrup that can add a refreshing mint taste to many of your drinks. I like to add it to hot or cold tea, lemonade or sparkling water. It is also good to add to hot chocolate to create the chocolate/ mint hot cocoa!


  • 1 cup granulated sugar

  • 1 cup honey

  • 1 cup water

  • 8-10 fresh mint springs (approx. ½ oz)


  • Combine sugar, honey and water in a saucepan and heat over medium heat until sugar is dissolved and mixture is simmering.  Cover pan and continue to simmer for 10 minutes. Remove from heat and cool completely.

  • To blanch the mint:  Add ice cubes to a medium bowl, fill with cool tap water, and set aside.  Using kitchen twine to tie mint sprigs into a bundle. Fill a small saucepan with water, bring it to a boil, immerse mint bundle in boiling water for 15 seconds.  Immediately immerse in bowl of ice water, leaving it there for 1 minute. Separate mint springs and pat dry on a towel. Remove mint leaves from stems; discard stems.  

  • Add cooled sugar syrup and mint leaves to blender.  Puree for 1 minute. Set a fine wire mesh strainer over a bowl or I use a “Nut Milk Bag” and pour blended mixture through it to remove any remaining bits of mint (if using the nut milk bag you can actually sqeeze the juice out).

  • Store in jar or syrup dispenser in fridge for 2-4 weeks.

Kara Grant