Combine the water and sugar in a medium saucepan over medium heat. Add the mint leaves and bring to a boil.
Boil for three minutes. Remove from heat.
Allow the mint to steep in the syrup as it cools. Strain out the leaves through a fine mesh sieve.
Store the syrup in an airtight container in the refrigerator for up to 2 weeks or freeze for longer storage.
Notes
I use natural granulated sugar which gives the syrup an amber color. If you'd like a clearer syrup, use white sugar.For Chocolate Mint Syrup: whisk in ½ cup cocoa powder with sugar before adding the water and chopped mint. Add ¼ teaspoon salt after straining the syrup.If you don't have fresh mint: you can use ¼ teaspoon peppermint extract or more to taste, however keep in mind that the flavor will taste a bit artificial by comparison.Nutritional values are approximate and based on 1 ounce (2 tablespoons) of syrup.