Lemonade Syrup with Mint
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 min |
| Course | Drinks |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 4 lime (s), organic
- 8 lemon (s), organic
- 1 orange (s), organic
- 1 grapefruit (s)
- 6 sprigs mint
- 600 ml water
- 2 tablespoon honey
- 500 ml water
- 300 g suar
Print Recipe
Pin Recipe Instructions
- Wash the limes, lemons and orange with hot water and cut the peel into zest. Be careful that only the outer shell and not the white is cut off. Then squeeze out the juice from the fruit, including the grapefruit.
- Put the zest, the juice, 600 ml water, honey and the washed mint stalks in a large bowl, cover and leave overnight.
- The next day, boil the sugar with half a liter of water, boil it for three to four minutes and then let it cool down. Now strain the zest and mint through a fine sieve or cloth, then mix the juice well with the sugar water and fill into beautiful bottles.
- Makes about 2 liters of lemonade syrup, which can be kept in the refrigerator for a few weeks.
- It tastes refreshing when topped up with mineral water or as an aperitif in sparkling wine.
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