Summary

Ingredients

• 1 liter water (spring water)
• 30 stems peppermint
• 1 sprig rosemary
• 2 sprigs thyme, also lemon thyme
• 1 lemon (s), untreated, the zest it
• 5 stems lemon verbena
• 3 stalk / s lavender flowers, without stalk
• 600 g suar
• 25 g citric acid
• 1 piece (s) ginger (about the size a thumb)
• possibly herbs, depending on personal taste.
• 400 g suar

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Instructions

1. Thoroughly clean a mason jar or other container and boil it. It should hold about 1.5 liters.
2. Wash the peppermint and throw away old, rotten papers. Do the same with all herbs. Please do not use a woodruff, otherwise too much coumarin will be released during the time the syrup is resting. Peel the ginger and cut into coarse slices (it is sieved, therefore not so important). Then put the prepared herbs and lemon peel in the prepared vessel.
3. Boil 1 liter of water with 600 g of sugar and pour the sugar solution onto the herbs. Make sure that all herbs are well covered. Possibly press down with a clean spoon. Close tightly and place in a sunny place for 2 days.
4. After 2 days sieve and bring to the boil with the ginger, the remaining 400 g sugar and citric acid. Fill into prepared, boiled bottles and place in the dark. The syrup can be kept for at least 1 year if the work is done properly.
5. A traditional recipe that still tastes good to us today, refreshing in summer and warming in winter. You can also take it with you to a picnic and pour cold water from the thermos flask on site.