Mint Syrup

Preparation info

  • Difficulty


Appears in

Frozen Desserts

By Francisco Migoya

Published 2008

  • About


  • 4 kg / 8 lb 13.09 oz water
  • 20 g / .71 oz salt
  • 200 g / 7.05 oz mint leaves
  • 50 g / 1.76 oz glucose syrup, or as needed


  1. Bring the water and salt to a rolling boil in a large pot.
  2. Blanch the mint leaves for 8 to 10 seconds, stirring them gently so that they get evenly blanched.
  3. Shock the leaves in an ice bath, stirring so that they chill quickly.
  4. Strain the leaves out of the ice bath. Squeeze the excess water off with your hands and pat dry with paper towels.
  5. Place half of the leaves in a blender with the glucose syrup. The glucose should cover the leaves. Add more glucose if necessary.
  6. Blend on medium speed for about 1 minute, then add the remaining mint and blend for 1 more minute. If the mint is not blending properly, add a little more glucose.
  7. Once a smooth purée is obtained, remove from the blender and let the purée drain through a fine-mesh strainer for 2 hours.
  8. Refrigerate the resulting syrup. Discard after 2 days.