Moroccan · Condiment
Moroccan Mint Syrup
A vivid green syrup steeped with the same spearmint used in Moroccan tea, this concentrate turns cold water into instant mint cordial and sweetens iced teas, lemonades and fruit salads. Blanching the mint keeps the colour bright, and a squeeze of lemon lifts the whole thing — a refreshing way to bottle Morocco's signature herb for summer.
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Serves
- 20
- Level
- Easy
Ingredients
- 1 large bunch fresh spearmint (about 60 g)
- 400 g sugar
- 400 ml water
- Juice of 1 lemon
- 1 strip of lemon peel
- 2 sprigs fresh lemon verbena (optional)
- 1 tsp lemon zest (optional)
Method
- 1
Blanch the mint
Dip the mint leaves briefly in boiling water then into iced water; this sets the bright green colour before steeping.
- 2
Make the syrup
Dissolve the sugar in the water with the lemon peel and bring to a simmer for 8–10 minutes to a light syrup.
- 3
Steep
Take off the heat, add the blanched mint and lemon juice, cover and steep for 20 minutes.
- 4
Strain and bottle
Strain out the mint and peel, pressing gently, then bottle the green syrup.
Chef's tips
- Blanching and shocking the mint keeps the syrup vivid green rather than dull brown.
- Do not simmer the mint itself; steeping off the heat keeps the flavour fresh, not stewed.
- Store in the fridge and use within a couple of weeks while the colour and flavour are best.
Frequently asked questions
How do I use mint syrup?
Dilute it with cold or sparkling water for a mint cordial, stir it into iced tea and lemonade, drizzle over fruit salad, or add a splash to cocktails and mocktails.
Why did my syrup go brown?
Mint darkens when heated or left to sit too long. Blanch and shock the leaves first, steep off the heat, strain promptly and keep it chilled to hold the green colour.