Instructions: Chop the cleaned and de-stemmed mint leaves on a large board. When the pieces are becoming small, dump the sugar on top. The sugar absorbs the mint oil and juices and helps you to chop the leaves
*very* finely. Put the sugar-and-leaf mixture in a jar and add the vinegar and water. Let this stand at least overnight before serving. It will keep almost indefinitely and actually improves with age.

Makes about 1 1/2 cups.

NOTES : To get the leaves off of fresh mint, hold the top of the stalk and pull down.

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