Summery Simple Syrups for Matcha and Coffee

Morning matcha with a homemade mint syrup? What a treat!

We’re a family of syrup lovers, each with very different preferences.

I prefer floral and citrus notes. My daughter favors mint and some florals. My son-in-law prefers a broader spectrum of banana, sweet, and spice.

To avoid coffee confusion with anyone that knows me IRL: I love the bitterness of coffee and appreciate the art of independent roasters. Don’t mess with my morning cup - I take it hot, strong, and creamy. I don’t crave sweet flavor as a given, and whether hot or cold, I enjoy my coffee (and tea) unsweetened, yet adding a syrup to an afternoon iced coffee has become a new summer indulgence. And I am enjoying the heck out of it!

We have a coffee bar selection including my favorites from Blue Stem Botanicals and the usual store bought syrups. As we explore seasonal and more sustainable options, I received requests for two homemade syrups, both using things growing nearby: mint and wineberry.

Other than making therapeutic herbal syrups for coughs and seasonal wellness - or citrus and/or spice syrups for baked goods such as baklava or basbousa - I hadn’t delved much into the world of syrups.

Minty Fresh

We’re growing both peppermint and spearmint, and I decided to use a combination of the two: about 75% peppermint and 25% spearmint.

The result was exactly what I was hoping for - aromatic, cooling, bright, and refreshing, with just the right amount of mint zing.

Mint Simple Syrup

A basic simple syrup is made with either a 1:1 or 2:1 ratio of sugar to water. For this syrup, I opted for the concentrated 2:1 ratio - two parts sugar to one part water.

While the ratio remains the same, the quantity depends on how much fresh mint I’m using. I make enough simple syrup to completely submerge the herbs by an inch.

Bring the sugar and water to a slow simmer, stirring once or twice until the sugar has completely dissolved.

Add the fresh mint leaves and tender sprigs, stir well, and gently simmer for about 15 minutes.

After 15 minutes, cover and turn off the heat. Let the mint infuse in the cooling syrup for a couple of hours - or more.

I leave mine on the back of the stove while I get on with afternoon things, allowing the flavors to deepen as they infuse.

Strain the syrup before using and store it in a mason jar or glass bottle. Refrigerate.

About the Wineberries…

The wineberries were so sweet and delicious that we ate them.

I did manage to squirrel away a small stash in the freezer for a late-winter treat, but there simply weren’t enough left for syrup.

Fortunately, we had a generous frozen stash of strawberries and raspberries. Into the pot they went, and they made a VERY tasty berry syrup for my morning oatmeal, smoothies, beverages - and I bet it would be delicious on ice cream too!

After straining the cooked fruit, there was so much of it that I was tempted to cook it down into jam. But we have plenty of jams and jellies in the pantry, so I decided that particular project could wait for another day.

Instead, I froze the cooked fruit in ice cubes for morning smoothies.

Double delight.

A Small-Batch Approach

Even my smallish batches (8 to 16 oz) were more than we could use within two weeks - the commonly suggested maximum storage time for homemade syrups in the refrigerator without preservatives.

Whether or not that guideline is universally accurate, I don’t know. I’m not here for waste, so I’d rather make micro-batches and rotate through different flavors.

I haven’t explored heat-sealing them in a water bath or using a pressure canner. If you have practical wisdom or experience with preserving homemade syrups, I’d love to learn.

I also read that syrups can be frozen as ice cubes, so I tried it. Mine didn’t freeze completely solid but assumed a super thick syrupy consistency that held its shape and had to be nudged from the ice tray. Not exactly the icy result I was going for, but another tasty kitchen experiment nonetheless.

What’s the Purpose?

Something I enjoy about simple syrups is once you understand the basic method, there’s plenty of room to experiment.

A basic simple syrup is made with either a 1:1 or 2:1 ratio of sugar to water.

The syrup I pour on my baked goods is thinner so it spreads and soaks in (1:1 ratio) than the thicker syrup with concentrated flavor I want for my beverages and oats (2:1 ratio).

You know I believe most recipes are really just suggestions, meant to be adapted to what you have on hand and open to improvisation.

I’ve used this same basic process with cinnamon sticks, sprigs of fresh thyme, and minced fresh ginger root, adapting the method depending on how concentrated the ingredient is both in volume and whether fresh or dried - whether herb or spice - and the purpose of the syrup.

Seasonal Rhythms

And that’s it - another simple way to turn what’s growing in the garden or waiting in the freezer into a little seasonal indulgence.

For me, that’s the creative pleasure of small batches, seasonal ingredients, and the occasional kitchen surprise.

Cheers!

~Barb