Amounts listed in the ingredient list is for a single batch. I quadrupled this recipe because I wanted to bottle it. I didn't add the food coloring because I don't mind the natural mint color (sort of olive-drab)and I did strain mine through cheesecloth to eliminate the sediment.
I've canned for years and years and love it, but, this year I got inspired to try some new things by a couple of new books I bought. This recipe is easy and really tasty. It will keep several weeks in your fridge, but I'm canning mine so I have it as long as it doesn't run out.
Put the rinsed, clean mint leaves in a large bowl, add the sugar and pound with end of a rolling pin or a pestle in order to bruise and crush the leaves and sugar to a paste
Pour 1 cup of boiling water over mint paste. Stir, cover and leave to infuse for at least 2 hours or until the mixture is completely cold.
Strain through a sieve into a saucepan, pressing and squeezing the mint to extract the maximum flavor. Place the pan over medium heat, stirring until the sugar has dissolved, then bring to a boil and boil for 2 minutes. Add your food coloring now if desired, as well as mint extract.
Pour immediately into a warm sterilized bottle using funnel. Seal, label and leave to cool, then store in the fridge. Shake before using.
If canning, pour into canning jars, add lids and caps and process 20 min (for pints) at 10lb pressure.