Brush off the lemons and peel off the yellow peel (zest), as well as the limes. This can be done with a zest cutter, but also with any peeler.
Wash the fresh herbs, such as peppermint and lemon balm, drain and then put the zest in a container, I always use a special bucket, add the water and cover it with a lid. Let stand in a cool place overnight or for two days. I only left it overnight.
Then add the squeezed lemon juice, the lime juice with the bottle of lemon juice and the citric acid and leave to stand for half a day.
Then put the entire amount with the herbs in a large saucepan, add the 2 kg of sugar and heat slowly. Just before cooking, remove from the fireplace and put everything through a sieve into another container. Now pour the juice into hot, rinsed twist-off bottles and close tightly. If you don`t have twist off glasses, you can also use schnapps bottles if necessary, which I did for lack of it.
Since I didn`t have such a large pot, I boiled the infusion mixture twice and only added one kilo of sugar each time. Of course you should also share the herbs.
The juice is very refreshing and can then be served and drunk diluted with mineral water or sparkling wine, as an alternative to the summer punch. If you want, you can also add it to the punch.
You can also make a liqueur out of it by adding alcohol!
Then mix 1 l of the syrup with a 0.7 l bottle of vodka, fill, let stand for approx. 1 week to 14 days and shake in between.