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Recipe: Minted Simple Syrup (and re: storing infusion for jelly)

Preserving - Other
I don't think it would hurt to refrigerate for a few days. I just would not leave the mint leaves in as it would probably be too strong.
I also have this recipe I found for a syrup to be used in teas. I will post it as it may be of interest to you.

Minted Simple Syrup
Use this refreshing syrup to sweeten a variety of beverages.

1 cup sugar
1 cup water
2 tablespoons light corn syrup
1 1/2 cups packed fresh mint leaves, chopped

In a saucepan bring sugar, water, corn syrup and mint to a boil, stirring until sugar is dissolved. Simmer syrup, undisturbed, 2 minutes. Pour syrup through a fine sieve, pressing on solids. Cool at room temperature.

Syrup keeps, covered, in the refrigerator for weeks.

MsgID: 204462
Shared by: Linda Lou,WA
In reply to: ISO: Mint Jelly
Board: Canning and Preserving at Recipelink.com
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Reviews and Replies:
1 ISO: Mint Jelly
  Rose - NJ
2 Recipe: Minted Simple Syrup (and re: storing infusion for jelly)
  Linda Lou,WA
3 Recipe(tried): Mint jelly
  rjarman
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