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.
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
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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