Fresh Mint (enough to loosely fill a pint sized canning jar)
high quality vodka
cheese cloth
4 cups sugar
2 cups water or mint water

Chop and lightly bruise enough fresh spearmint leaves to fill a pint size canning jar (we like to use the ones with a wire bail and a rubber ring). Put the mint into the jar loosely.

Pour in enough vodka to completely cover the mint. Close jar and let stand for three or four days in a sunny spot.

Rinse a fresh and clean square of cheesecloth in cold water and squeeze dry. Lay the cheesecloth across a coarse stainer. Pour the minty vodka through the cheese cloth to strain out the mint.

In a stainless steel saucepan, combine 4 cups sugar with 2 cups water (we used mint water from the supermarket so the mixture would not be diluted).

Stir until sugar has dissolved and boil for five minutes to make a syrup. Skim and let cool. While still warm, but not hot, mix with the mint mixture an equal measure of the syrup.

Pour hot liquid into a sterilized (hot) canning jar, seal and set aside in a cool, dry place.

To use, partly fill small cordial glasses with cracked or shaved ice. Pour a small amount of Creme de Menthe over the ice and stir. Garnish each drink with a sprig of fresh mint.

Great served with chocolate brownies!

Submitted by: Belle