Peppermint Syrup

Summary

Ingredients

• 1 pot peppermint, fresh
• 100 ml lemon juice
• 1 liter water
• 1.2 kg sugar

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Instructions

1. Wash the mint if necessary. Then cut the mint completely into small pieces, approx. 2 - 3 cm in size, including the stalks. This can be done very quickly and easily with a pair of scissors.
2. Put the chopped mint in a saucepan and add enough water to just cover it. Determine the amount of water used with a measuring cup. The lemon juice should be 1/10 of the amount of water, i.e. 100 ml per liter of water. Add the lemon juice. Bring the liquid to the boil briefly and then let it cool down. Place in the refrigerator for 2 - 4 days.
3. If the mint has been able to steep long enough, it is strained through a cloth so that you get a clear liquid without bits. If necessary, determine the amount of liquid again in a measuring cup and then add 1.2 kg of sugar per liter of liquid.
4. Bring to the boil again while stirring, the sugar dissolves completely. Then fill the hot bottles to the brim, which have been rinsed out with hot water beforehand, and close tightly. The syrup can be kept for at least 1 year in the cellar.
5. Hints:
6. You shouldn`t be too frugal with sugar, as it is important for preservation. The same applies to filling the bottles to the brim. If there is no air under the lid, there is certainly no mold. Even if the shelf life is otherwise very good and the risk of mold is extremely low.
7. The syrup is very suitable for a refreshing lemonade in summer: Pour a little, about half a finger`s breadth, into a glass and pour in mineral water, add ice cubes if necessary and decorate with a fresh mint leaf.
8. It can also be used as an ingredient to make peppermint ice cream in an ice cream machine or it can be used to refine various desserts or ice cream. It is also well suited for cocktails.
9. Tip: English peppermint and Moroccan mint also go well.