This summer, I planted some chocolate mint in my garden. I love the smell of fresh mint, and chocolate mint is one of my favorite flavored mint varieties. If you’re not aware, mint grows quickly and loves to spread. I placed my mint in containers to help keep it from taking over my garden. Still, mint loves to be cut back and tamed. So, when I noticed my chocolate mint was getting long, reaching arms, wanting to spread elsewhere, I decided I needed to come up with a way to preserve my mint. My simple solution was chocolate mint simple syrup. It can be used for cooking, tea, as a flavor for coffee, or drizzled over pancakes or waffles. The possibilities really are endless as to what you can do with it. The best part is that it is very easy to make, hence it’s name “simple syrup.”
Chocolate Mint Simple Syrup (makes ~8 ounces)
a few sprigs of chocolate mint
2 cups of white sugar
2 cups of water
- Gently bruise the mint sprigs by applying light pressure with a spoon.
- Combine the water, sugar, and mint sprigs in a pot and bring to a boil. Boil until the sugar melts, and the mixture turns from a free flowing liquid into a syrup. It will take just a few minutes so make sure to keep your eyes on the boiling pot, stirring gently.
- Remove the pot from heat and allow to cool. Remove the mint sprigs. Place in a jar and keep in the refrigerator for up to one month. You’ll know when it’s time to make a new batch when the sugar begins to start crystallizing in the bottom of the jar (that is, if it lasts that long).