Minted Brown Sugar Syrup

• 1 cup/240 ml water
• 1 cup/200 g

In a small heavy-bottomed saucepan, combine the water, brown sugar, and mint. Bring to a boil and cook, stirring occasionally, until the sugar has completely dissolved, about 2 minutes. Strain though a fine-mesh sieve into a small jar and let cool completely before using, about 2 hours. (To make ahead, refrigerate for up to 1 month.)