Strawberry Mint Syrup
This post may contain affiliate links. As an Amazon associate, I earn a commission from qualifying purchases.
With its pretty pink color and mint-infused strawberry flavor, this strawberry mint syrup is perfect for adding to drinks, desserts, and more. Have it ready in less than an hour, and enjoy it all summer long.
Recipe at a Glance: Strawberry Mint Syrup
- Details
- Preservation method: Freezing
- Storage: Sealed jar in the fridge or freezer
- Storage life: Up to 2 weeks in the refrigerator, 3 to 6 months in the freezer
- uses for Strawberry Syrup
- Add it as a sweetener to cocktails, mocktails, strawberry lemonade, or add a splash to sparkling water.
- Drizzle it over pancakes, waffles, or French toast.
- Add it to whipping cream while beating to create a flavored whipped cream.
- Pour it over cake layers to lock in moisture.
- Spoon it over vanilla ice cream or use it as a topping on a banana split for an easy dessert.
Strawberry mint syrup is a terrific way to preserve the sweet flavor of summer strawberries. It freezes beautifully and makes a stunning sweet addition to cocktails or soda water, or try it as a flavorful glaze for cakes, pancakes, or waffles, or use it as a simple ice cream topper.
Ingredients & Substitutions
- Strawberries–Use firm, ripe berries that are free of blemishes or soft spots.
- Sugar–Granulated sugar works best here.
- Fresh mint–Use 2 to 3 sprigs of fresh mint, depending on how strong you’d like the mint flavor to be.
How to Make Strawberry Syrup
1. Combine the strawberries, sugar, and water in a saucepan.
2. Bring to a boil and cook until the strawberries are very soft and the sauce is syrupy.
3. Place the mint in a bowl.
4. Strain the syrup through a fine-mesh sieve over the mint. Let cool to room temperature. Discard the mint.
FAQs
Yes. Follow the recipe, simply using your favorite type of berries. Depending on the sweetness of the berries, you may need to adjust the amount of sugar.
If your syrup is refrigerated, use it up within 2 weeks. If there is any sign of mold inside the jar or on the surface of the syrup, toss it out. Using a clean, sanitized jar for storing your syrup will help to avoid this.
Storage
Store your finished syrup in a sealed jar or container in the fridge for up to 2 weeks, or in the freezer for up to 6 months. For easy freezer storage, pour the syrup into 2-tablespoon silicone freezer molds (souper cubes) and freeze until solid. Pop them out and store in a sealed plastic bag so they’re ready to use whenever you need them. Thaw in the fridge overnight. Although the syrup will be safe to consume after 6 months in the freezer, the flavor may be diminished.
Tips & Troubleshooting
- The ripeness of your berries will determine how quickly they break down. If your berries are a little underripe, you may need to cook them for a few extra minutes.
- Use a fine mesh sieve for straining so that you don’t end up with berry seeds in your syrup. To extract as much liquid as possible, press on the solids in the sieve with the back of a silicone spatula.
- This recipe is suitable for gluten-free, dairy-free, and vegan diets.
Strawberry Mint Syrup
Equipment
Ingredients
- 1 pound (454 g) strawberries quartered (about 2 ½ cups)
- ½ cup (118 ml) water
- ¼ cup (50 g) granulated sugar
- 2 to 3 sprigs fresh mint
Instructions
- Combine the strawberries, water, and sugar in a medium saucepan and bring to a simmer over medium heat.
- Reduce heat to maintain a steady simmer and cook until the strawberries are very soft and beginning to break down, and the sauce is syrupy, 10 to 12 minutes.
- Place the fresh mint in a medium bowl.
- Strain the strawberry syrup through a fine mesh sieve over the bowl with the mint, using a silicone spatula to press down gently on the strawberries to extract as much syrup as possible. Discard the cooked berries.
- Let cool to room temperature. Discard the mint and transfer the syrup to a sealed container. Refrigerate for up to 2 weeks or freeze for up to 6 months.
Notes
- The ripeness of your berries will determine how quickly they break down. If your berries are a little underripe, you may need to cook them for a few extra minutes.
- For easy freezer storage, pour the syrup into 2-tablespoon silicone freezer molds (souper cubes) and freeze until solid. Pop them out and store in a sealed plastic bag so they’re ready to use whenever you need them.
- This recipe is suitable for gluten-free, dairy-free, and vegan diets.
