About Me

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My tremendously supportive husband & I have 3 wonderful children, 1 dog, 12 laying hens, 2 dairy goats, 3 bee hives, and a 2000 sq foot vegetable garden on a small 1/4 acre lot in the city. In the center of it all is our small 1,000 sq foot house purchased in 2008 as a foreclosure that we fully renovated to host our growing family, home school adventures, and small home business (CozyLeaf.com). We have a desire to learn a path to self sufficiency finding ways to be good stewards of the resources God has given us. We want to learn to live with less as we laydown roots to our little homestead.

Tuesday, August 31, 2010

Canning Herb Syrup - Mint, Spearmint, Chocolate Mint, Lavendar, Basil

I have several varieties of mint growing like crazy in the garden so I decided it would be fun to make up some mint simple syrup to can for winter! I love to add mint simple syrup to my tea as well as with some club soda and ice for a "soda like" beverage. I'm also excited to try some lemonade sweetened with mint syrup :) I think I am going to do this syrup idea with some basil and lavender as well!!

 Start by removing and cleaning all your mint leaves. Then place them in water (proportions per batch are found at the end of this post). Bring them to a boil then reduce heat to low and simmer for about 30 minutes...or longer if you get distracted! Stirring occasionally to help keep the leaves working and oils extracting! (during this time make sure your jars are getting sterilized and placed in a warm oven as well as getting your water bath canner boiling and ready for the full jars of syrup)

Once the leaves have simmered you will want to strain out all the leaves to only have the delicious juice. I like to use a small hand strainer over a 1 gallon glass jar. Then pour the juice back into the pot. You can see how dark and rich the liquid is from the essential oils in the leaves! Press out as much liquid as you can from the leaves...the last few drops are the best!!

Add the desired lemon or lime juice and then bring the liquid to a boil and add the sugar, stirring constantly once the sugar is added. You only need to heat the syrup until the sugar is dissolved, which could be as little as a minute, but may take a few minutes.
 With your hot sterilized jars ready to go as well as your lids and water bath canner, you are ready to fill your jars.
Fill your jars to within 1/4 inch from the top...be careful not to make a big mess...this is syrup remember and is very sticky!
Clean off the rims and place on your sterilized lids and rings and process in a boiling water bath canner for 10 minutes.
I did several batches and made 11 quarts of mint syrup (7 chocolate mint, 3 spearmint, and 1 that is a combo).

These are the quantities I used (per batch): This batch will make about 3 quarts of syrup

  • 6 cups Herb leaves (loosely packed) You can use any herb you have: Any Mint, Lavender, Basil, etc.

  • 10 cups Water

  • This made about 8 cups of liquids after simmering and so I added 8 cups of sugar

  • 1/3 cup lemon juice


  1. Wow, did my mint syrup come out great! But mine made 8 quarts, not sure how that happened. But we will be drinking lots of mojitos this winter.

  2. I'm so glad it turned out good! Thank you for letting me know!

  3. Delicious! I just made up a batch, as I have mint taking over my herb garden and the rest of the neighborhood. Terrific base for a mojito and I think this will make a lovely gift, too!

  4. I use it to make drinks, in baking, dip for fruit...pretty much any thing that needs a little sweetening up!

  5. I have loads of chocolate mint. One of the best mints I have. I can't wait to use it. If anyone has any other ideas, please post them.

  6. As I make my own candied ginger, I can my ginger syrup for use in cocktails, tea and this year I used it in a mango / peach salsa.

    I also grow Lemon Verbena. This is a wonderful scented herb that many people overlook. I boil it, add sugar to taste and can it for use in the winter.

    Hope that inspires other canners to try something new.

  7. I love this!!.. 1. Is the Lemon juice for flavor? and 2. I make one with sliced up home grown jalapeƱos for a spicy kick!

  8. Wondering the same.. can the lemon juice be omitted?

    1. I added it for acidity... You could probably omit it, but I felt more comfortable with the Lemon juice giving the syrup a longer shelf life.

    2. I think with that much sugar, you shouldn't need to add and acid. It's like canning fruit juice or jelly.

    3. That should say "add an acid"--meaning the lemon juice. :-)

      BTW, love this idea, Homestead Roots. Thanks for sharing!

  9. Do you think this would be shelf safe with less sugar? I love how it tastes with just 4 cups

  10. I'm trying this syrup to make what we, Lancaster County, PA natives call meadow tea. I'd like to have some in the winter & I have lots of different mints growing. I added more peppermint leaves but maybe I should've used less sugar? I'm really glad I found this, even if I have to adjust, it's great to have the foundation

  11. I didn't take the leaves off of the stalks & I use a jelly strainer to strain. It's the easiest way I've found

  12. You should make a salve with some if that mint its good bug repellent. I infuse the leafs in olive oil or coconut( any oil will do). Then put in a container. Heat some beeswax add to container then let set. Or keep as an oil put in a spray bottle good for on the go bug spray.

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