Wash the mint sprigs; chop into fine pieces.
Combine with the lemon rinds in a flat bowl; pound as finely as
possible.
Soak in the brandy for a week.
Strain; distill and add the peppermint extract.
Boil the sugar in enough water to make a syrup; allow to cool.
Add to the brandy and stand for a half-hour.
Strain and bottle for future use.