Down to Earth: Mint Syrup

| June/July 1996

Makes about 1 1/2 pints

I prefer to use Kentucky Colonel spearmint for this recipe, but other spearmints may be substituted.

• 1 1/2 cups water
• 1 cup mint leaves, loosely packed
• 4 cups sugar
• Green food coloring, optional

1. In a saucepan, bring the water to a boil. Remove the pan from the heat, stir in the mint leaves, cover and let steep for 5 minutes.

2. Strain out the leaves. Bring the liquid to a boil again and add the sugar, stirring until it is dissolved and simmer for 20 minutes, or until the syrup is reduced by about a third.

3. Add coloring if desired. Pour the syrup into small, sterilized canning jars and seal. Place the jars in a boiling-water bath and process for 5 minutes.

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