How Long Is Mint-Infused Water Safe to Drink

There's a lovely middle-eastern recipe for mint lemonade. I used to make loads of this stuff in my navy days. So, for a jug serving six sailors:

• Juice of about 2-3 lemons
• Six tablespoons of sugar
• nice handful of mint

Put the mint and sugar in the jug and pour about half a cup of boiling water. Stir well, and leave for a few minutes so that the mint can think about what it has done. Add lemon juice and water slowly while stirring.

The amounts may not be precise, as I used to make this in an eight gallon saucepan, and these days I make it in a 2-cup shaker.

You seem to be saying you have two issues: weak flavor, and watery sauce. There can be many separate causes for each, but one problem that causes both issues is a lack of reduction.

What are you doing to reduce the sauce down and concentrate it? Are those the only 3 ingredients you are using?