Heat syrup and water.

Add vinegar as required.  Aim to get nice sweet sour balance. The flavour depends a lot on the vinegar you use.

Boil till it is nice and syrupy - watch out, it will burn easily.

When happy with sharp sweet balance and viscosity, add 70g (1 supermarket packet) of mint

Cover and leave to infuse and cool.

When cold, strain and store in fridge.

To serve. Dilute with water as you would a cordial.

Serve with a sprig of mint, some thinly slices cucumber and a wedge of lime.