1/2 cup water
3/4 tsp lemon juice or vinegar
1/2 tsp mint extract
1 tsp pectin
1/2 cup sugar
Mix water, lemon juice, mint extract, and pectin in a small saucepan. Bring to a full boil over high heat. Stir in sugar, return to a full boil, and boil one minute. Pour off into a small glass custard cup. Chill until ready to serve, very nice with lamb.
Tip: Using fruit-infused balsamic vinegar can add a really nice touch. I tried the currant and it was superb. Oh, and if you want it green you’ll need to add a few drops of green food coloring.