Cut the mint, preferably freshly harvested, into large pieces so that they fit well into the pot later. The stalks are also used. I do this with kitchen scissors.
Put the water and sugar in a sufficiently large saucepan and heat while stirring until the sugar has dissolved. Then add the mint and citric acid, bring to the boil briefly and then simmer covered for about 10 minutes.
For an appealing green color, you can add a few drops of green food coloring at the end, if you like.
Fill hot into clean bottles.
The syrup can be used immediately after cooling, e.g., for mixing with mineral water. However, it matures and tastes even better after a few days.
Tip: Stored in a cool place, the syrup will keep until at least the end of summer.
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