Mint Syrup

Boil ½ cup water, ¼ cup sugar and ¼ cup corn syrup five minutes. Remove from heat.

Roughly chop 6 tablespoons mint leaves; add the juice of 1 lemon; then, add mixture to boiled syrup.

Allow to stand several hours or overnight. Strain; then, add a few drops of plant-based food color, if desired, to make a delicate shade.

Bradley, Alice. The Alice Bradley Menu Cook Book: April-May-June. New York: The Macmillan Company, 1937.