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Syrups & Shrubs & Ferments

Cucumber Mint Syrup

about 3 cups • 15 min prep • 30-45 min steep

Makes a very rich cucumber mint syrup. Great for martinis or Eastsides. If it's too cucumber-y you can replace some of the cucumber juice with water.

Ingredients

4 items
1 cupwater
2 cupsgranulated white sugar
2 cupsfresh mint leaves(about 50g)
1 cupfresh cucumber juice(from washed cucumbers)

Method

3 steps
01

Make the mint syrup.

  1. Bring the water to a boil in a small saucepan.
  2. Add the sugar and stir until fully dissolved, then remove it from the heat.
  3. Add the mint and stir gently. Let it steep as the syrup cools to room temperature, about 30-45 minutes.
02

Make the cucumber juice.

  1. Wash the cucumbers, then run them through a zester or grater; they should start releasing juice as you work.
  2. Squeeze the cucumber pulp to get as much juice out of it as possible.
  3. Strain everything through a fine-mesh strainer until you have 1 cup of cucumber juice. You don't need to worry much about the seeds; the strainer will catch them.
03

Combine everything.

  1. Once the mint syrup is fully cool, strain out the mint leaves.
  2. Add the cucumber juice and stir until combined.
  3. Bottle and refrigerate; it keeps for up to 2 weeks.