Jalapeno Mojito Syrup
- 2 cups fresh mint leaves, washed
- 2 cups granulated sugar
- 2 cups water
- the zest and juice of 1 whole lime
- 1 jalapeno, washed, stemmed and halved with seeds removed
Add all ingredients to a non-reactive saucepan and bring to a boil over high heat. Boil for three minutes, turn off the heat and put a tight fitting lid on the pan. Leave the syrup to steep with the lid on for fifteen minutes. While syrup steeps, place a fine mesh strainer (or cheesecloth) in a funnel in a jar or bottle that has a tight fitting lid. When time is up, remove pan lid and pour syrup through the strainer. Store, lidded, in the refrigerator for up to a month.