| Some supermarkets may sell non-alcoholic mint syrup.
Freezing liqueurs like creme-de-menthe won't thicken them much -- they
have anywhere from 20 to 40 percent alcohol. You could try to reduce it
by boiling. This will boil off all of the alcohol and as much of the
water as you need to thicken it some.
If you really need it to thicken more and don't mind it being a little
cloudy, try adding some cornstarch.
Commercial syrups are thickened with stuff like cellulose, lecithin,
some sugars (dextrose, maltose), and sometimes pectin. You can buy
cellulose and lecithin in commercial supply stores (in enormous
quantities), but you can also buy mint syrup in these stores. Or have
someone bring you back some from a European country, where it's
available in most supermarkets.
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| As in making jellyed wine, use alittle unflavored gelatine. You will
have play with the mixture but that is the fun isn't it.
Or just add enough water to disolve the gelatine and then replace all
the remaining water with the creme-de-menthe, --- should work it work
for vodka.
Larry
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| How about adding some 151 Rum and igniting it? After the alcohol
burns away, what remains should be thicker. Better yet, ignite it just
as Ron is about to dig in...to get his heart going. Get back to work,
Pam, and lay off the booze!
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