Raw Mint Leaf Syrup & Mint Lemonade
Raw Mint Leaf Syrup & Mint Lemonade
Ingredients
For the Raw Mint Leaf Syrup
- 2 cups fresh mint leaves, packed, washed and removed from stems
- 2 cups granulated sugar
- 1/4 cup lemon juice, from 2-3 lemons
- 1 tablespoon water, optional, if needed
For the Mint Lemonade (per serving)
- 1 cup ice, as needed
- 2 tablespoons lemon juice, from 1 lemon
- 2 tablespoons raw mint leaf syrup, or to taste
- 3/4 cup sparkling water, to fill the cup
Instructions
- 1
Begin by preparing the mint leaves for the syrup. Thoroughly wash 2 cups of fresh mint leaves and carefully remove them from their stems. Discard the stems.
⏱️ 5 min
- 2
Roughly chop the cleaned mint leaves. This helps to release their aromatic oils, which are essential for flavoring the syrup.
⏱️ 3 min
- 3
In a clean, sealable glass jar (at least 1 quart in size), create layers by alternating between the chopped mint leaves and 2 cups of granulated sugar. Start and end with a layer of sugar.
⏱️ 2 min
- 4
Pour 1/4 cup of fresh lemon juice (from 2-3 lemons) over the layered mint and sugar. This generous amount of lemon juice aids in the maceration process.
⏱️ 1 min
- 5
Using a clean spoon or muddler, gently press down on the mixture in the jar. This helps to further release the mint's oils and begins to combine the ingredients.
⏱️ 1 min
- 6
Securely close the lid on the jar and place it in the refrigerator. Allow the mixture to macerate for 48 to 72 hours. This is a passive process where the sugar draws out the liquid and flavor from the mint.
- 7
Once every 24 hours during the maceration period, open the jar and give the mixture a quick stir or shake. This ensures even dissolving of the sugar and distribution of flavors. If after 24-48 hours the sugar is not dissolving, add 1 tablespoon of water to help the process along.
⏱️ 3 min
- 8
The raw mint leaf syrup is ready when all the sugar has dissolved and the liquid has turned a beautiful light green color. This indicates the mint has fully infused the syrup.
- 9
Strain the finished syrup through a fine-mesh sieve into a clean bottle or jar. Press down on the mint leaves in the sieve to extract as much syrup as possible. Discard the spent mint leaves.
⏱️ 5 min
- 10
Store the raw mint leaf syrup in the refrigerator. It will keep for several weeks.
- 11
To prepare a single serving of Mint Lemonade, fill a large cup with 1 cup of ice.
⏱️ 1 min
- 12
Add 2 tablespoons of fresh lemon juice (from 1 lemon) to the cup.
⏱️ 1 min
- 13
Pour in 2 tablespoons of the prepared raw mint leaf syrup. Adjust the amount to your preferred sweetness.
⏱️ 1 min
- 14
Fill the remainder of the cup with approximately 3/4 cup of sparkling water.
⏱️ 1 min
- 15
Stir all ingredients together gently to combine. Taste and adjust sweetness or tartness as desired.
⏱️ 1 min
- 16
Enjoy your refreshing Mint Lemonade!
Kitchen Tools
Nutrition Facts (per serving)
Raw Mint Leaf Syrup & Mint Lemonade
For the Raw Mint Leaf Syrup
- 2 cups fresh mint leaves, packed, washed and removed from stems
- 2 cups granulated sugar
- 1/4 cup lemon juice, from 2-3 lemons
- 1 tablespoon water, optional, if needed
For the Mint Lemonade (per serving)
- 1 cup ice, as needed
- 2 tablespoons lemon juice, from 1 lemon
- 2 tablespoons raw mint leaf syrup, or to taste
- 3/4 cup sparkling water, to fill the cup
Instructions
- 1
Begin by preparing the mint leaves for the syrup. Thoroughly wash 2 cups of fresh mint leaves and carefully remove them from their stems. Discard the stems.
⏱️ 5 min - 2
Roughly chop the cleaned mint leaves. This helps to release their aromatic oils, which are essential for flavoring the syrup.
⏱️ 3 min - 3
In a clean, sealable glass jar (at least 1 quart in size), create layers by alternating between the chopped mint leaves and 2 cups of granulated sugar. Start and end with a layer of sugar.
⏱️ 2 min - 4
Pour 1/4 cup of fresh lemon juice (from 2-3 lemons) over the layered mint and sugar. This generous amount of lemon juice aids in the maceration process.
⏱️ 1 min - 5
Using a clean spoon or muddler, gently press down on the mixture in the jar. This helps to further release the mint's oils and begins to combine the ingredients.
⏱️ 1 min - 6
Securely close the lid on the jar and place it in the refrigerator. Allow the mixture to macerate for 48 to 72 hours. This is a passive process where the sugar draws out the liquid and flavor from the mint.
- 7
Once every 24 hours during the maceration period, open the jar and give the mixture a quick stir or shake. This ensures even dissolving of the sugar and distribution of flavors. If after 24-48 hours the sugar is not dissolving, add 1 tablespoon of water to help the process along.
⏱️ 3 min - 8
The raw mint leaf syrup is ready when all the sugar has dissolved and the liquid has turned a beautiful light green color. This indicates the mint has fully infused the syrup.
- 9
Strain the finished syrup through a fine-mesh sieve into a clean bottle or jar. Press down on the mint leaves in the sieve to extract as much syrup as possible. Discard the spent mint leaves.
⏱️ 5 min - 10
Store the raw mint leaf syrup in the refrigerator. It will keep for several weeks.
- 11
To prepare a single serving of Mint Lemonade, fill a large cup with 1 cup of ice.
⏱️ 1 min - 12
Add 2 tablespoons of fresh lemon juice (from 1 lemon) to the cup.
⏱️ 1 min - 13
Pour in 2 tablespoons of the prepared raw mint leaf syrup. Adjust the amount to your preferred sweetness.
⏱️ 1 min - 14
Fill the remainder of the cup with approximately 3/4 cup of sparkling water.
⏱️ 1 min - 15
Stir all ingredients together gently to combine. Taste and adjust sweetness or tartness as desired.
⏱️ 1 min - 16
Enjoy your refreshing Mint Lemonade!