Place mint leaves and lemon slices in cold water.
Cover and let steep for one day.
The next day, let the mixture stand and add raw cane sugar.
Heat the mixture to a maximum of 70–75 °C (this temperature doesn’t destroy the nutrients but ensures a longer shelf life) until the sugar has completely dissolved.
How do you get a beautiful green color in mint syrup?
For best results, use:
green food coloring in gel form,
green food coloring in liquid form, or
natural chlorophyll-based food coloring.
How do you add the color?
Add the color only after the sugar has dissolved and the syrup has cooled slightly. A few drops are sufficient; stir well and add gradually until the desired color is achieved.
Which color is best?
Gel food coloring produces a more intense color and doesn’t dilute the syrup.
Liquid coloring is easier to measure. Chlorophyll (a natural green pigment) provides a more natural green hue, which, however, may fade slightly over time.
Be careful with raw cane sugar!
Even with green food coloring, raw cane sugar syrup will take on a darker, olive-green color. For a light emerald green or pale green shade, white granulated sugar is better.
For 1 liter of syrup, 2 to 5 drops of high-quality green food coloring are usually sufficient, depending on the desired color intensity. Less is often more, as an overly vibrant green can look unnatural.
How to use homemade mint syrup?
Homemade mint syrup is versatile:
In drinks: Mix 1 part syrup with 6–8 parts cold water.
For a refreshing homemade lemonade, add sparkling water or soda water.
It tastes delicious with slices of lemon, lime, or orange.
