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Lime and mint syrup

I had an accumulation of limes sitting on our counter, and rather than squeezing them one or two at a time to make citrus water or soda chanh, I made lime-mint syrup. It’s easy: make a concentrated simple syrup, add flavorings, infuse, filter, then store. I’d imagine that this syrup would also work in cocktails and desserts like sponge cakes and fruit. 🙂


  • 2 cups granulated sugar; I use organic cane sugar from Trader Joe’s.
  • 1/4 to 1/2 cup water
  • zest and juice of enough limes to yield 3/4 cup juice — about 8 (give or take) limes
  • a fistful of spearmint leaves, washed and roughly chopped


  1. Place the sugar and water into a sauce pan and heat until simmering. Stir and simmer until all sugar has dissolved. Remove from heat and cool so it isn’t too hot to the touch.
  2. Meanwhile, put the chopped mint into a quart glass jar.
  3. Once cool enough, zest the limes over the sugar syrup.
  4. Stir in the lime juice, the pour the syrup into the jar.
  5. Cap off the jar, and let it steep in the fridge for 2 to 5 days.
  6. Filter off the solids: I use a fine meshed strainer lined with 4 layers of cheesecloth.
  7. Store the resulting lime-mint syrup in a well-sealed bottle (or jar) in the fridge.

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