Ingredients20 m servings 26 cals
- Bring water and sugar to a boil in a saucepan. Reduce heat to medium; stir 4 to 5 minutes. Add peppermint extract and remove from heat. Cool syrup for 5 minutes; pour into glass jar with tight-fitting lid.
- Cook's Note:
- Syrup keeps in your refrigerator for up to two weeks.
Per Serving: 26 calories; 0 g fat; 6.7 g carbohydrates; 0 g protein; 0 mg cholesterol; < 1 mg sodium. Full nutrition
ReviewsRead all reviews 4
Wow, I used the full amount of peppermint extract, and it was WAY too minty for me. I looked up a couple more recipes online, and they called for less extract. I had only made half a recipe, so ...
So, to avoid the $8 quad venti peppermint mocha at Starbucks every day, I smartly grabbed a bottle of peppermint syrup at the checkout counter at Sur la Table last month. (When I got home and sa...
made it per instructions and t tasted like sweet water. It was barely minty and I couldn't taste anything when I added it to my coffee. Very disappointing.