Place the sugar and the water in a small saucepan. Bring to a gentle boil over medium-low heat, stirring occasionally to help dissolve the sugar. While the syrup heats, rinse the mint leaves to eliminate any dirt. Once the sugar has dissolved, remove the syrup from the heat, and dump the mint leaves into the saucepan. Allow the syrup to cool for at least 1 hour before straining out the mint. Store the syrup in an airtight container and place in the refrigerator until ready to use. Syrup will keep, refrigerated, for several weeks.
Yield: about 2 cups