How to make Mint syrup


Boil water and sugar and stir until the sugar is dissolved but you keep the sheet at the boiling point. Roughly chop the coins. Pour the glossy sugar sheet, stir and pull the pan off the plate. Let stand for 1 hour. Pour through a fine-mesh strainer and squeeze as much liquid out of the mint leaves as possible.

Pour into a sterilised bottle or glass with cork. Keeps fine in the fridge for a couple of weeks.

30 minutes

3 dl water
300g sugar
12 mint tassels

Buy mint in international grocery stores. The flavour is much more powerful than the coin from the jars you find in regular stores.

Have 0.5cl of mint syrup in your mojo next time.