Hundred-Year-Old Mint Syrup Recipe

I love fine coffee – and I hate to admit it, but I like it even better when I add a little flavored coffee syrup. I often feel guilty. Many commercial coffee syrups contain corn syrup and have lots of artificial ingredients.

I no longer need to feel guilty. I found a recipe for the perfect Mint Syrup in the place I would have least expected – in a hundred-year-magazine. ย  It’s made with fresh mint leaves and there’s not a bit of corn syrup in it (though there is lots of sugar, so maybe I should continue to feel just a bit guilty). This simple syrup highlights the bright, complex nuanced flavor ofย  the mint, and is wonderful in coffee and other beverages and foods.

Here’s the original recipe:

Source: Good Housekeeping (August, 1917)

And here is the recipe updated for modern cooks:

Mint Syrup

  • Time: 25 minutes
  • Difficulty: easy
  • Print

1 cup sugar

1/2 cup water

1/2 cup mint leaves

Combine the sugar and water in a saucepan; then add the mint leaves. Bring to a boil using medium heat. Reduce heat and simmer until the liquid begins to thicken to a syrup consistency (about 20 minutes). Remove from heat; strain and cool.

25 thoughts on “Hundred-Year-Old Mint Syrup Recipe

  1. The mint syrup sounds wonderful, but I’m not sure about putting it in coffee. Maybe I’m just not sophisticated enough! Actually, I add some cream to coffee, but never add sugar, so there’s that. But mint syrup over ice cream? That sounds very nice. I’ll bet if I put my mind to it, I could find some other uses for it, too: iced tea, for example.

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