Provencal Aperitif

Summary

Ingredients

• 500 g suar
• 0.25 liter ¼ water
• 0.25 liter ¼ balsamic vinegar
• 2 stalks lavender (young lavender shoots)
• 1 tablespoon sage (young sage leaves)
• 1 sprig thyme
• 2 stems rosemary
• Ice cubes

For decoration:

• Herbs, (branches)
• Lemon

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Instructions

1. Mix the sugar with ¼ liter of water in a large saucepan and bring to the boil while stirring.
2. As soon as the sugar solution is boiling, stop stirring.
3. Let it thicken to a light syrup for 2 minutes, then add the herbs to the syrup and remove the saucepan from the stove.
4. Stir in the balsamic vinegar and let it cool.
5. Cover and let steep overnight (at least 10-12 hours).
6. Then heat the mixture again slightly (do not boil anymore!) And pour through a sieve. Pour into a clean, dark bottle and close after cooling.
7. The drink can be kept for months.
8. Tip: Serve the aperitif pure or on ice in small glasses (fill up with water at a ratio of 1: 1) and garnish with fresh herbs.