This mint syrup recipe makes enough for 44 mint juleps. Store any leftover syrup in the refrigerator, and use to sweeten iced tea.
Tie mint in a cheesecloth bag, and place in a saucepan. Add sugar and 2 cups water; bring mixture to a boil. Cook, stirring constantly, until sugar dissolves.
Remove from heat; cover and let cool. Remove and discard cheesecloth bag.
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