Easy Mocktail Ginger-Mint Simple Syrup Recipe

This simple syrup is an amazingly delightful flavor concoction that I stumbled upon because I stupidly thought Moscow Mules were ginger and mint instead of ginger and lime, oh well, happy accident! This syrup is delicious on its own in a mocktail or cocktail and has a variety of uses.

Just interested in the recipe? Skip straight to it.

This simple syrup is very sweet (it is mostly sugar water, and still mostly sugar at that). There is a hint of traditional spicy kick from the ginger, but nothing to write home about. This syrup is honestly just a ginger and mint love child that really shines best in fizzy liquids.

If you have never made a simple syrup before, don’t panic. It is super easy and not at all nightmare inducing like other sugar recipes can be (try making hard candy, I dare ya). You don’t have to worry about crystallization or getting it up to a specific temperature (or those dreaded heat spikes 🙄). Can you tell I’ve had a few of those sugar nightmares? For this recipe, you pretty much add all your ingredients to a saucepan, stir, bring to a boil, let cool, make a kick butt drink, and forget where the night went (or whatever).

Recipe Tips and Notes

As you’ll see, this recipe is kinda specific. I think relying on measuring cups for things like herbs is nonsensical. There is no real way to get the same amount of mint leaves into your half cup as I did mine through a simple computer screen. Therefore, I included the grams and number of leaves I used to make this recipe as accurate as possible.

When I first made this recipe I thought the mint overpowered the ginger. Because of this, I added more ginger than mint to help balance the flavors. If you make this and realize you would prefer to add more mint flavor, I would recommend adding more mint instead of taking away ginger. If you take away too much ginger your simple syrup may not be powerful enough to really shine through in any drink, so it is better to add more of the ingredient you want to taste more of instead of adding less of the ingredient you want to taste less of.

This simple syrup will store for up to one month in the fridge. I like to store mine in a squirt bottle for easy access, but any container (and preferably an airtight one if ya got it) will do. For pictures, I left in the ginger and mint (didn’t just want a caramel colored liquid), but I would normally store this with the ginger and mint strained out.

Recipe

Ginger-Mint Simple Syrup

• Servings: ~1 1/2 cup simple syrup
• Time: 35 minutes
• Difficulty: Easy
• Print

Warming ginger spice meets cooling mint in this delicious simple syrup.

Ingredients

• 1 cup water
• 1 cup white granulated sugar
• 85 mint leaves or about 7-8 grams or half a cup very lightly packed
• About 3 inches of fresh ginger or 95 grams before peeling

Directions

1. Measure and prepare. Weigh out or count, or whatever, your mint leaves and set aside. Measure out your ginger, peel (with a spoon), thinly slice and set aside.

2. Cook. Put all ingredients (sugar, ginger, mint, and water) into a medium saucepan and stir with a wooden spoon. Bring the mixture to a boil over high heat. Once the mixture has reached a boil, turn to low and simmer for 2-3 minutes. Cover the pan and let simmer for a remaining 4-5 minutes. Turn off the heat and set aside to cool for about 20 minutes.

3. Enjoy! Once your mixture has cooled, strain the ginger and mint out and store your simple syrup in an airtight container or squeeze bottle for up to one month. 

What to Put this Darn Stuff In:

This recipe is super simple with only four ingredients and has a variety of uses.

Club Soda/Ginger Ale

For a simple but tasty mocktail, mix 1-3 teaspoons of ginger-mint simple syrup with 6oz of club soda over ice or a mixture of club soda and ginger ale. I wouldn’t recommend all ginger ale as this syrup is very sweet and ginger ale is sweet, so you’ll end up with a sugar bomb and an upcoming appointment with your dentist.

Lemonade

Mix 4-6 teaspoons of ginger-mint simple syrup with unsweetened lemonade. To make unsweetened lemonade, squeeze half a lemon into 6-8oz of water (or club soda for a fizzy treat) and add ice.

Hot Tea/Iced Tea

Mix 1-3 teaspoons ginger-mint simple syrup with 6-8oz hot water and one tea bag of black tea (reduce to 4-6 oz hot water and add ice for ice tea).

Arnold Palmer

Basically mix the last two together. Mix 3-5 teaspoons of ginger-mint simple syrup to 4-5oz black tea, the juice of half a lemon (maybe a bit less) and add ice.

Ginger Mojito

Now, I haven’t personally tried this one, but when researching this recipe it came up and I thought it sounded interesting and worth a try. Replace the fresh mint and sugar in this recipe with 2-4 teaspoons of ginger-mint simple syrup (just squeeze the lime in instead of muddling it).

Ginger-Mint & Watermelon Mocktail

Mix 1-3 teaspoons ginger-mint simple syrup, 4-6oz club soda, 2-3 1-inch pieces of watermelon crushed up, and ice together. Try adding some white rum or vodka for a cocktail (may need a bit more simple syrup to balance out).

Cake

I think this simple syrup would be great to moisten (yeah I said it) and flavor a vanilla cake (maybe chocolate, too?).

I’m sure there are many more uses, so share with me below if you create anything! 🙂

I hope you enjoyed the recipe, here are some more drink-related ones:

 

A Classic Mudslide Milkshake Recipe (gluten-free)

Strawberry Basil Margaritas (Copycat Red Robin)

Easy Hot or Iced Turtle Latte (5 ingredients)

If you want something more substantial, here are my top three food recipes:

The Gluten-Free Skeptic: Fluffy Japanese Souffle Pancakes (Recipe)

Easy, 6-Ingredient Strawberry and Blush Wine Vinaigrette Summer Salad Recipe (gluten-free, dairy-free, vegan)

Grilled Steak Kebabs with Sweet Soy Glaze (Gluten-Free Option)

I post recipes every Saturday and sometimes more often than that.

Thank you so much for reading and for all the support and I hope you have a great day!

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