FRESH MINT LIQUEUR

1 1/4 cups fresh mint leaves, slightly packed (measured after washing)
3 cups vodka
2 cups granulated sugar
1 cup water (be sure to use distilled unless your tap water is very pure)
1 teaspoon glycerine
8 drops green food coloring
2 drops blue food coloring

Wash leaves in cold water.  Shake or pat dry gently with paper
towels.  Snip each leaf in half or thirds, discard the stems.
Measure cut mint leaves, packing slightly.

Combine mint leaves and vodka in aging container (large ceramic
crocks or glass jugs work well for this purpose).  Cap and let
stand in a cool place for 2 weeks, shaking occasionally.

After initial aging, pour liqueur through a colander into a large
bowl to remove leaves.  Discard leaves.

In a saucepan, combine sugar and water.  Bring to a boil, stirring
constantly.  Let cool.  Add cooled sugar syrup to mint liqueur
base, stirring to combine.  Add glycerine and food coloring; pour
into aging continer for secondary aging of 1 to three more months
(my experience is that most herbal or fruit liqueurs hit their
prime flavor after nearly a year of aging time, but taste periodically
to check progress).  Makes approximately 1 quart.

Variation:  If you like a slightly heavier emphasis on the mint,
adjust to taste by adding drops of mint extract (up to one teaspoon)
to the liqueur.