Lemon Balm Hugo Mint Syrup
by Editorial Staff
Summary
| Prep Time | 2 hrs 30 mins |
| Cook Time | 20 mins |
| Total Time | 1 hr 14 mins |
| Course | Drinks |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 10 stalks lemon balm
- 5 stalks mint (Hugo mint or cocktail mint)
- 3 kg sugar
- 3 liters water
- 1 lime (s), preferably untreated, juice it
- 50 g citric acid as a powder
Print Recipe
Pin Recipe Instructions
- Vodka and gauze swabs are needed to disinfect the bottles.
- First hold lemon balm and mint in a large pasta sieve under cold, running water and carefully rinse well. Their leaves e.g., Cut off the stalks with secateurs. Squeeze the lime.
- Boil the water in a very large saucepan and stir in sugar, lime juice and citric acid into the boiling water. Stir until everything is clear.
- Then put the lemon balm and mint leaves in a very large bowl. Pour the boiling sugar water straight from the stove over the leaves and make sure that all of them are covered. Then return everything to the pot again and briefly bring to the boil again, covered. Take the pot off the hot plate and let it cool down well.
- Now put everything in the fridge and let it steep for about 24-36 hours. If the essential vapors are so intense that it reminds you of strong mint candy, the syrup is just right.
- After 24 - 36 hours, put the glass bottles to be filled (approx. 12 of 250 ml) completely WITHOUT the caps in boiling water for 10 minutes. The bottles must be full of water.
- When the sugar water has finished boiling, briefly boil everything with the leaves one last time.
- Clean the dismantled bottle cap parts individually with vodka swabs. Don`t forget the bottle neck inside either!
- Take the leaves out of the syrup (be careful!) And squeeze them out completely with salad servers. Let the syrup run hot through the coffee filter in a funnel into the hot bottles.
- Remove any syrup residues on the neck of the bottle with the gauze swabs and close the bottles tightly. Then let the syrup cool in the refrigerator.
- Enjoy your syrup with sparkling water as a soda or with still water as ice tea.
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