Combine the sugar and water in a small saucepan over medium-low heat. Stir until dissolved. Let mixture come to a gentle simmer, then remove from heat. Stir in mint leaves. Let steep until leaves wilt and the syrup takes on a faint green hue, about 25 minutes. Pour the cooled syrup through a sieve, discarding the leaves, then store in a clean glass bottle. It will keep in the refrigerator for 2-3 weeks.
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