Down to Earth: Mint Syrup

<em>Makes about 1 1/2 pints<br />
<br />
I prefer to use Kentucky Colonel spearmint for this recipe, but other spearmints may be substituted.</p>
<p>• 1 1/2 cups water<br />
• 1 cup mint leaves, loosely packed<br />
• 4 cups sugar<br />
• Green food coloring, optional</p>
<p>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.</p>
<p>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.</p>
<p>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.</p>
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<em>Jim Long is an herbalist and the owner of Long Creek Herb Farm in Oak Grove, Arkansas.</em>
<p>Click here for the original article, <a href=””>Down to Earth: Fresh Mint Encounters</a>.</p>

Mother Earth Living
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