In small saucepan, mix ¾ c. sugar and 1 tblsp. cornstarch. Stir in ¼ c. light corn syrup and 1 c. water. Bring to boil and simmer about 3 minutes until sauce is clear and slightly syrupy. Remove from heat; stir in 1 tblsp. lemon juice, 8 drops oil of peppermint (or ½ tsp. peppermint extract) and 6 drops green food color. Store in covered container in refrigerator.