Jalapeno Mojito Syrup: Printer Friendly Version!

Jalapeno Mojito Syrup


  • 2 cups fresh mint leaves, washed
  • 2 cups granulated sugar
  • 2 cups water
  • the zest and juice of 1 whole lime
  • 1 jalapeno, washed, stemmed and halved with seeds removed

Add all ingredients to a non-reactive saucepan and bring to a boil over high heat.  Boil for three minutes, turn off the heat and put a tight fitting lid on the pan.  Leave the syrup to steep with the lid on for fifteen minutes.  While syrup steeps, place a fine mesh strainer (or cheesecloth) in a funnel in a jar or bottle that has a tight fitting lid.  When time is up, remove pan lid and pour syrup through the strainer.  Store, lidded, in the refrigerator for up to a month.