May 25th, 2015

Mint Basil Syrup (Market Monday)

If I had to choose a favorite herb, I think it would have to be basil. But mint would be a very close second. It’s not in season for long here in Colorado though, so when I stopped by my favorite farm stand this week, I made sure to pick up a big bunch. Of course, then I had to figure out something to do with all that mint.


This mint basil syrup is an amazingly delicious way to enjoy fresh mint, with just a hint of basil. So far we’ve tried it with fresh fruit, on vanilla ice cream with berries, and on grilled pineapple. And I confess, I’ve enjoyed quite a bit of it straight from the jar with a spoon. You can even freeze it in glass jars (just leave a about a half inch of space at the top of your jar to allow for some expansion) and enjoy it all year long.

Just be sure to put your herbs into an ice water bath after you boil them. It’s what keeps your syrup fresh and bright looking. I’m sure you’ll find dozens of delicious ways to enjoy this fresh mint syrup. I know we have!

Basil Mint Syrup

Mint Basil Syrup

Total Time 0:00


  • 1 cup sugar
  • 3/4 cup water
  • 1/2 cup fresh mint leaves
  • 1/4 cup fresh basil leaves


  1. Combine sugar and water in a medium saucepan. Bring to a boil and stir until sugar has dissolved. Set aside to cool.
  2. Bring a medium pot of water to a boil. Add mint and basil leaves and stir to submerge. Cook for 15-20 seconds. Strain quickly and place herbs in a bowl of ice water for about 1 minute. This will help keep your syrup bright green and fresh looking.
  3. Dry herbs between several thicknesses of paper towels. Squeeze gently to remove excess water.
  4. Place the mint and basil in a blender, along with the cooled sugar and water mixture. Blend on high speed for 2-3 minutes or until the herbs are finely pureed.
  5. Pour the mixture through a fine-meshed sieve into a bowl. Allow to drain for a few minutes, but do not push on solids in sieve. Discard the solids and transfer the syrup to jars or containers with a tight seal.
  6. Keep refrigerated for up to 2 weeks or freeze in glass jars, leaving 1/2 inch of space at the top of the jar before sealing.

 Who Dished It Up First: Adapted from The Cafe Sucre Farine


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  1. Never made it to the freezer – became a staple for my lemonade. I cannot imagine another summer without this stuff. Well… this and the pineapple mint syrup.


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