How to Make Quick Mint Honey in Just Minutes
Got more mint than you know what to do with? Of course you do. Mint grows like it’s got something to prove. But good news — this quick and easy mint honey recipe turns that aggressive herb into something downright delightful. With just dried spearmint and warm honey, you’ll have a sweet herbal drizzle ready in minutes. No long infusions. No stress. Just one more reason to be glad your mint won’t quit.
Why I Chose Mint (and Why Spearmint Stands Out)
With so many types of mint out there, it might seem silly to play favorites. But when it comes to infusing honey, spearmint really shines. It's mild, sweet flavor blends beautifully without overpowering the honey. It’s bright, clean, and just herbal enough to be interesting.
Other mint varieties can be a bit bold. Peppermint has that sharp menthol kick. Chocolate mint smells like dessert (not mad about it). Pineapple mint brings tropical vibes.
Spearmint is the one I reach for when I want something subtle and versatile. It’s perfect for gifting, too, since the flavor appeals to just about everyone. If you’ve got another type of mint on hand, feel free to experiment. Just know the flavor might be stronger or a little unexpected - which isn’t always a bad thing.
🌿 In My Garden Right Now:
Sweet Mint, Spearmint, Peppermint, Chocolate Mint, Pineapple Mint, Orange Mint
Yes, it’s a mint circus out there.
Thinking of Growing Your Own Mint?
Check out these popular growing guides.
Drying Your Mint (Why It Matters)
Skip the Moisture
Using fresh mint sounds tempting, but added moisture can cause fermentation or spoilage. Not ideal when you’re trying to make a gift, not a science experiment.
My Go-To Method
- Place mint sprigs in a brown lunch bag
- Punch a few holes for airflow
- Tie it shut and hang in a dry spot
- Wait 7 days
That’s it. No machines, no fuss.
Why It Works
The bag protects from dust, the holes allow ventilation, and the dark space preserves the oils. By the end of the week, your mint should be dry, fragrant, and crumble-ready.
Prep for Infusing
Once dry, strip the leaves and gently crush them with your fingers. This helps release their oils and speeds up the infusion process.
- Dried spearmint ready after 7 days in a paper bag.
- Strip the leaves from the stems and discard stems.
- Collect dried leaves in a bowl for infusing.
- Gently crush leaves with your fingers to release oils.
How to Gently Infuse Honey with Spearmint
Quick, Simple, Soothing
This method is perfect when you want instant gratification. You’ll go from garden to giftable jar in under 30 minutes.
What You’ll Need
- 1 cup honey (raw if possible)
- 2 tablespoons dried spearmint leaves
Step-by-Step
- Warm the Honey
Gently heat the honey in a saucepan until it's thin and runny — keep it under 110°F to preserve the natural enzymes. Think warm bath, not hot tub.
- Add the Mint
Stir in the crushed, dried spearmint. Let it steep for about 20 minutes off the heat.
- Strain and Jar
Use a fine mesh strainer or cheesecloth to remove the leaves.
- Jar and Seal
Pour the infused honey into a clean jar and seal it up.
Pro Tip: I always sterilize my jars in boiling water before use. Just drop them (and the lids) into a pot of boiling water for 10 minutes, then let them air dry on a clean towel. It’s a simple step that helps your infused honey stay fresh and safe longer.
Why Warm the Honey?
Gently warming your honey makes all the difference. It thins the honey just enough so the dried spearmint can move freely and infuse evenly—no clumps, no dry pockets. The warmth also coaxes the oils out of the mint, bringing out more flavor in a shorter time.
Just be sure to keep the temperature under 110°F. Heating honey too much can destroy the natural enzymes and antioxidants that make raw honey so special. A light warm-up is all it takes to get the best of both worlds: big flavor and all the good stuff intact.
Once your infusion is done, the honey thickens right back up. All that herbal magic, sealed in and ready to drizzle.
What Type of Honey Should You Use?
When it comes to infused honey, not all jars are created equal. You want a honey that complements the mint without overpowering it.
Go for mild and light. Clover honey, wildflower honey, and acacia are all great choices. They let the mint shine instead of competing with it.
Skip the bold stuff. Dark honeys like buckwheat or manuka are too strong for this recipe. Save those for other uses where their flavor can take center stage.
I used clover honey for this batch. It’s easy to find, budget-friendly, and has a nice floral note that plays well with the mint.
Bonus tip: Always use raw honey if possible. It's unprocessed, more flavorful, and keeps all the good-for-you enzymes intact, especially if you’re using a low-heat method like this one.
How to Strain and Store Your Mint Honey
Once your honey has steeped and the mint has done its job, it’s time to strain it. No one wants leafy bits in their tea.
Strain: Use a fine mesh strainer or cheesecloth to remove the mint. Pour slowly and let gravity do the work — no squeezing. Squeezing can push bitter compounds into your honey (ask me how I know).
Jar it up: Transfer the honey to a clean, dry glass jar. I used a cute little embossed one with a bamboo lid and added a ribbon plus a honey dipper — instant gift material.
Storage tip: Keep it in a cool, dark spot like a pantry. No need to refrigerate. Just make sure your jar is sealed tight to keep moisture out and flavor in.
The honey will return to its normal thickness as it cools. Don’t worry - that’s totally expected.
Serving Ideas for Mint Honey
Mint honey is surprisingly versatile. It's sweet with a refreshing herbal twist that works in more places than you'd think.
- Drizzle it over goat cheese for a quick appetizer. Add a few crushed pistachios and call it fancy.
- Stir into tea or lemonade for a cooling herbal boost.
- Brush on grilled peaches or pineapple for a summer dessert that tastes like a garden party.
- Mix into yogurt or oatmeal for a hint of minty sweetness in the morning.
- Use in salad dressings or marinades — especially good with lamb or citrusy greens.
- Spoon it over toasted blueberry sourdough the sweet, minty combo is chef’s kiss.
And yes, it's spoon-straight-from-the-jar good. No judgment here.
Frequently Asked Questions
Yes, definitely. Fresh mint contains a lot of moisture, and moisture is the enemy of long-lasting honey. Drying helps prevent spoilage or fermentation. I used the classic paper bag method — seven days in a warm, dry spot, and you're good to go.
Totally. I used spearmint because it’s smooth, sweet, and not overpowering. But you could try peppermint, mojito mint, chocolate mint, pineapple mint — whatever’s growing wild in your garden. Just keep in mind that some have stronger flavors than others.
Warming the honey (not boiling!) makes it thinner, so it hugs the herbs better and pulls out more of those lovely mint oils. It's also faster. The flavor infuses in 20 minutes, compared to a week or two with a cold method.
Honey is naturally long-lasting, but infused honey is best used within 3 to 6 months for peak flavor. Keep it in a cool, dry spot with the lid on tight — and always use clean utensils.
Yes! Mint flowers are edible and add a mild, sweet flavor. You can use them fresh or dried, just like the leaves. They’re delicate and add a lovely touch to both the flavor and the look of your honey.
Enjoy Our Other Herb-infused Honey Recipes
Making mint honey is fast, fun, and a perfect way to use up that overachieving mint patch we all know and love. With just a little drying time and a quick warm infusion, you’ve got a jar full of garden flavor that’s as versatile as it is delicious.
And if you want to share the love? Mint honey makes a beautiful handmade herbal gift. I used a small embossed jar with a bamboo lid, tied on a soft ribbon, tucked in a sprig of fresh spearmint, and slid in a little honey wand. It’s simple, sweet, and always appreciated.
Give it a try, play with different mint varieties, and let me know how you like to use yours. Whether you drizzle it over toast, stir it into tea, or gift it to a friend - this one's a keeper.
You’ve got this.
