Syrups & Shrubs & Ferments

Cucumber Mint Syrup

about 3 cups • 15 min prep • 10 min cook

A 1:1 simple syrup with mint steeped in and cucumber juice added after. Mostly I make this for the Cucumber Mint Martini, but it's useful anywhere you'd use a flavored simple.

Ingredients

4 items

1 cupwater

2 cupsgranulated white sugar

1 large bunchfresh mint

1 cupfresh cucumber juice(about 1-2 medium cucumbers)

Method

6 steps

Bring the water to a boil in a small saucepan.

Add the sugar and stir until fully dissolved. Remove from heat.

Add the mint to the hot syrup. Stir gently and let steep as it cools to room temperature, about 30-45 minutes.

While the syrup cools, peel, halve, and deseed the cucumbers. Juice them until you have 1 cup of cucumber juice. A fine mesh strainer or cheesecloth helps remove pulp.

Once the syrup is fully cool, strain it through a fine mesh strainer to remove the mint leaves.

Add the cucumber juice to the strained syrup and stir to combine. Bottle and refrigerate; keeps for up to 2 weeks.

Notes

As written, very cucumber-forward. If it's too much, dial the juice back and replace with water. The mint is quieter than you'd expect; steep longer or add more leaves if you want it louder.