In a medium sized saucepan, combine the water, vinegar and sugar and bring to a gentle boil.
Reduce heat to medium and simmer uncovered for 30 minutes or until the liquid has been slightly reduced and has become more viscous. The consistency should resemble a room temperature maple syrup.
Turn off the heat, drop the mint leaves into the pan and allow to sit for 10 minutes.
Remove the mint and store the syrup in the refrigerator.
The syrup can be served as an appetizer, Kahoo ba Sekanjebeen, with wedges of lettuce dipped into the syrup.
Alternatively, add grated cucumber and ice to the syrup to create a refreshing summer drink, Sharbat Sekanjebeen.