Place mint leaves, sugar, and water in a medium saucepan. Cook over low-medium heat until the sugar has dissolved and the mint leaves have wilted, about 5 minutes.
1 cup mint leaves, 1 cup granulated sugar, 1 cup water
Remove from heat and allow the mixture to cool for an hour before pouring through a mesh strainer to remove the mint leaves.
Store in an airtight container in the refrigerator until ready to use.
See post for storage options.
Notes
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 ounce of mint simple syrup. Actual calories will vary.*For more information, tips, and answers to frequently asked questions, please refer to the post.*Mint simple syrup stays good in the refrigerator for about a week.*I used cane sugar in the photos, so my syrup has a deeper, more brownish color. Granulated sugar is my go-to, but my local supermarket was out of stock. Cane sugar will work in a pinch.