One thing I’ve had to get used to working in a restaurant this Summer is never having a recipe. Chef’s don’t use recipes, don’t you know; so when I’m doing something for the first time, it’s usually with one or two of the chefs giving me directions one step at a time, not always agreeing with each other on their methods. It’s definitely a “dive in” approach to learning that usually leaves me wanting to sit down, read a recipe through, and then start cooking.
All of that is a roundabout way of saying that I learned how to make simple syrup and now I’m obsessed with the idea. The first one I wanted to make was a mint flavor, because mint makes everything better. With it you can make mint drinks, mint soda,—mint anything. I’m more interested in making frozen desserts with it.
How To Make Mint Simple Syrup
For 1 cup of simple syrup, you’ll need:
- 1 cup sugar
- 1 cup water
- 10 mint leaves
- Combine all of the ingredients together in a small sauce pan
- Over a burner, bring the mixture up to a rolling boil keeping an eye that the mixture doesn’t boil over.
- Once the consistency of the mixture turns from a free-flowing liquid to a syrup(about 10 minutes), turn off the burner and remove the sauce pan from the heat.
- With a mesh strainer, strain the mint leaves from the syrup while pouring it into a container.
- Let the syrup cool and store in the refrigerator when not using.
If you’re curious about the color of the syrup, it comes from the sugar granules. For a clear white syrup, use sugar that’s completely white. I used cane sugar that had a slight beige tint from trace B vitamins which created a darker, amber syrup.