Sage Syrup with Lemon
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 10 mins |
| Total Time | 40 mins |
| Course | Drinks |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 300 g sae leaves
- 3 organic lemon (s)
- 3 liters water
- 2 kg sugar
- 20 g citric acid
Print Recipe
Pin Recipe Instructions
- Wash sage leaves and finer stems and dry them slightly, the usable mass should be 300 g. Then cut the leaves roughly into pieces. Quarter the lemons and thinly slice the quarters.
- Bring the sage and lemon pieces to the boil with the water in a saucepan and cook for another minute. Then let it steep for 15 minutes and then pour it through a fine sieve (I then always pour the liquid through a strainer or a muslin nappy because I want the syrup to be as clear as possible).
- Now bring the liquid to the boil in a clean saucepan with sugar and citric acid and cook until the sugar is completely dissolved. Fill into sterilized screw-top bottles or twist-off jars and close. The syrup will last for months unopened in the storage room. Keep in the refrigerator after opening.
- The recipe makes about 4 liters of syrup.
- Due to the lemony taste, the syrup is very refreshing when cold in mineral water. In winter we like to drink it with hot water for a sore throat, for example, or I use it to sweeten herbal or cough tea. Even if the syrup stays open in the refrigerator due to the sugar content, I often fill it hot into smaller twist-off glasses so that you don`t always have such a large amount open. These glasses are also a popular souvenir during the cold season.
- Note:
- Of course, you can add the sugar and citric acid to the liquid before straining it. But since the liquid has to be boiled again for long-life filling anyway, so that it can be filled into the bottles as hot as possible, I always add sugar and citric acid only then.
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