Mint syrup

Makes 500 ml (17 fl oz/2 cups)

440 g (15½ oz/2 cups) caster (superfine) sugar

100 g (3½ oz/2 cups) chopped fresh mint

Put the sugar in a small saucepan with 250 ml (9 fl oz/1 cup) water. Using a metal spoon, stir over medium heat until the sugar has dissolved.

Bring to the boil over high heat, then reduce the heat to a steady simmer and cook for 10–12 minutes, or until the mixture has thickened slightly.

Add the mint and remove the pan from the heat. Allow to cool completely, then strain through a fine sieve, into a clean saucepan, and quickly bring to the boil.

Immediately remove from the heat and pour into a sterilised 500 ml (17 fl oz/2 cup) glass jar. Seal tightly and carefully invert the jar, then leave to cool to room temperature.

The syrup will keep in the fridge for up to 3 months; discard if any mould appears, or if the aroma or flavour suddenly changes.

minty coolness This super-refreshing syrup is seriously good in summer months, in a tall glass of mineral water or a fruity cocktail.