Mint Syrup Concentrate (Sharab an-Naanaa)
Concentrated mint syrup is one of the simplest and most refreshing Levantine summer drinks, and we prepare it by pouring hot sugar syrup over fresh mint so it extracts its pure flavor in full.
Keeping it concentrated makes a refreshing glass just two spoonfuls and cold water away at any time.
Wash the mint leaves well and chop them coarsely, as chopping breaks the leaves and releases the aromatic menthol oil that is the source of the syrup's pure flavor.
Dissolve the sugar in the water over medium heat, stirring, until it clears completely, as the hot concentrated syrup is what extracts the mint flavor effectively when poured over it.
Add the lemon juice to the syrup, then pour it hot over the chopped mint in a glass container; the lemon here fixes the green color and balances the syrup's sweetness with a light acidity.
Cover the container tightly and let it steep for six hours, as the long sealed steeping lets the leaves release their full flavor into the syrup without the aromatic oils evaporating.
Strain the syrup from the leaves and keep it concentrated in an airtight bottle, because removing the leaves prevents a bitterness that could seep in over long storage.
For each glass, mix about sixty milliliters of the concentrated syrup with one hundred twenty-five milliliters of cold water and ice, as this ratio gives the full mint refreshment without excessive sweetness.
The glycemic index (GI) measures how quickly a food raises blood sugar, while the glycemic load (GL) measures how much a full serving raises it. Together they give the complete picture.
A low value (≤55) means a gradual rise in blood sugar — the most suitable range for diabetes and insulin resistance.
Glycemic load reflects the impact of the full serving. To lower it: take half a serving, or pair the recipe with a source of protein and fiber.
* Percent Daily Values are based on a 2,000-calorie diet per FDA food-label reference values — your daily needs may be higher or lower. Values are derived from the recipe's ingredients via the USDA database.
The most common problems when preparing Mint Syrup Concentrate (Sharab an-Naanaa), and how to fix them:
Shorten the steeping time and make sure to strain the leaves completely, as the bitterness comes from over-steeping the leaves or leaving them in the stored syrup.
Add the lemon juice early with the hot syrup, as its acidity fixes the chlorophyll and preserves the green color.
Increase the amount of fresh leaves a little, as the flavor strength is directly proportional to the density of the mint, not to the boiling time.
The strained concentrated syrup keeps in an airtight bottle for two weeks to a month.
Pour into ice molds and freeze for up to ninety days.
| Original Ingredient | Tested Substitute | Ratio | Flavor Difference |
|---|---|---|---|
| lemon juice | dissolved citric acid (lemon salt) | 3 g | A stable acidic alternative that gives the same acidity and extends the syrup's shelf life. |
| white sugar | coconut sugar | 300 g | A sweetening alternative that gives a darker color and a slightly deeper flavor. |
| green mint | Moroccan mint (spearmint) | 40 g | A close aromatic variety that gives a similar refreshing flavor. |
| cold water | sparkling water | 1500 ml | For those who prefer a fizzy, refreshing body at serving. |
| Ingredient | 1/2 quantity | Quantity (base) | Double quantity |
|---|---|---|---|
| Fresh mint (g) | 20 | 40 | 80 |
| Sugar (g) | 150 | 300 | 600 |
| Water for the sugar syrup (ml) | 125 | 250 | 500 |
| Lemon juice (ml) | 15 | 30 | 60 |
| Water for dilution (ml) | 750 | 1500 | 3000 |
| Ice (g) | 100 | 200 | 400 |
Choose dark green, strongly fragrant mint and pick out the thick stems, as the leaves alone carry the purest flavor without the bitterness of the stems.
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