Mint Decorating Syrup

Preparation info

  • Yield: approximately

    1¼ cups

    • Difficulty


Appears in

The Professional Pastry Chef

By Bo Friberg

Published 1989

  • About


  • ounce (10 g) fresh peppermint leaves
  • cups (360 ml) simple syrup
  • 1 tablespoon (15 ml) green mint liqueur


  1. Coarsely chop the mint leaves. Reserve 1 tablespoon (loosely measured) and place the remainder in a saucepan with the simple syrup and mint liqueur.
  2. Bring to a boil and reduce by one-quarter. Test the consistency by placing 1 teaspoon (5 ml) syrup in the refrigerator until chilled. Bring it to room temperature; the puddle should hold its shape. Adjust as needed by reducing the syrup further if necessary.
  3. Chop the reserved mint leaves very finely; set aside.
  4. Strain the syrup. Discard the solids and stir in the finely chopped mint. Store, refrigerated, in a piping bottle.