Homemade Peppermint Syrup (2 Easy Ways)

homemade peppermint syrup, made with fresh peppermint leaves, in a glass container.

5 from 1 vote

Homemade Peppermint Syrup (2 Easy Ways)

How to make peppermint syrup with fresh peppermint leaves or peppermint extract with this easy 3-ingredient peppermint syrup recipe for coffee, tea, mocktails, and even cocoa!

Prep Time5

Cook Time20

Total Time25

Course: Drinks

Cuisine: American

Servings:

Calories: 76kcal

Author: Max

Ingredients

1 Cup sugar or other granulated sweetener
¾ Cup water
¾ Cup packed fresh peppermint leaves alt. 1 teaspoon peppermint extract or ¼ teaspoon peppermint oil

Instructions

If using peppermint oil, skip to step 2. Wash your peppermint leaves and then pluck them off the stems (if applicable).
Heat the water and sugar in a metal-bottom pan until just simmering and the sweetener has fully dissolved.
Then pour in the well-cleaned peppermint leaves, and stir everything together. If using peppermint oil, don't add it yet.
Heat this mixture on low for five minutes (set a timer), never letting it get above a simmer, stirring occasionally. When your timer goes off, remove the mixture from the heat, add the peppermint oil now (if using) and stir well, then let it sit on a cool burner for 20-30 more minutes (to infuse further).
Then strain the mixture and preserve your homemade peppermint syrup in a closed container in the fridge for up to 10 days, or the freezer for 6 months.

Notes

Peppermint Extract vs Oil: peppermint extract is almost always preserved in alcohol, which can be a problem for those with histamine issues, while peppermint oil can be prepared only for cosmetic eating, not consumption.

So if you're not using fresh mint to make peppermint syrup, then be sure that you tolerate and enjoy the aroma of your chosen peppermint flavoring.

Make it Red: if tolerated, you can add a candy cane to the syrup for color - you could even use candy canes as a substitute for peppermint extract by crushing them and dissolving them into the sugar water as a sweet peppermint flavoring.

If you do this, be sure to heavily lessen the amount of sugar you use. The result will be milder and sweeter than using peppermint extract, but it will give peppermint syrup a light pink color.

Fully Cool: make sure your syrup is fully cooled before putting it in the fridge or freezer.

Water Type: use filtered water rather than tap water, to ensure no minerality or other stange clarity or flavor issue in your final syrup.

Nutrition