Categories: Beverages, Syrups, Spices/etc. 
      Yield: 1 bottle 
  
      8 c  Mint leaves, fresh; chopped              Green food colouring 
  2 1/2 c  -Boiling water                      3 tb Mint essential oil 
      8 c  Sugar                                    -or mint extract 
      3 c  -Water                          
  
  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