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Mint Syrup

8 c Mint leaves, fresh; chopped
2 1/2 c -Boiling water
8 c Sugar
3 c -Water
Green food colouring 3 tb Mint essential oil
-or mint extract Place chopped mint leaves in a crock or deep bowl; add boiling water. Place a flat dish over the leaves and weight it down. Allow to stand overnight. Bring sugar and 3 cups water to a boil and cook 10 to 15 minutes. Meanwhile, squeeze the juice from the mint leaves; add mint juice to the syrup, bring to a boil, cook 5 minutes and remove from heat. Discard leaves. Add green food color to make the syrup a bright green. Add the mint oil and stir. Pour into sterile bottles. Refrigerate. Syrup is ready to use. Dilute with cold water or sparkling water. SOURCE: Sabbath chapter in _From My Grandmother's Kitchen: a Sephardic Cookbook_ by Viviane Bichech Miner

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<h1>Mint Syrup</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><br />8 c Mint leaves, fresh; chopped <br />2 1/2 c -Boiling water <br />8 c Sugar <br />3 c -Water <br />Green food colouring 3 tb Mint essential oil <br />-or mint extract Place chopped mint leaves in a crock or deep bowl; add boiling water. Place a flat dish over the leaves and weight it down. Allow to stand overnight. Bring sugar and 3 cups water to a boil and cook 10 to 15 minutes. Meanwhile, squeeze the juice from the mint leaves; add mint juice to the syrup, bring to a boil, cook 5 minutes and remove from heat. Discard leaves. Add green food color to make the syrup a bright green. Add the mint oil and stir. Pour into sterile bottles. Refrigerate. Syrup is ready to use. Dilute with cold water or sparkling water. SOURCE: Sabbath chapter in _From My Grandmother's Kitchen: a Sephardic Cookbook_ by Viviane Bichech Miner <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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