Spearmint Syrup
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Cook Time | 2 mins |
| Total Time | 1 hr 1 min |
| Course | Drinks |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 100 g mint, freshly chopped leaves
- 2 lemon (s), untreated, sliced
- 1 liter water
- 1 kg sugar, preserving, especially for fruit, juice and syrup (no preserving sugar!)
- 5 g citric acid
Print Recipe
Pin Recipe Instructions
- Wash the fresh mint leaves well, dry them in the salad spinner and chop or chop them so that the essential oil can escape.
- Then put in a saucepan (preferably stainless steel) and bring to the boil briefly. Remove from heat and place the sliced lemons on top so that they are covered with the liquid.
- Let it cool down and let it stand in a cool place for at least 24 hours.
- After this time, filter everything off and squeeze out well. Pour the stock through a cloth and let it boil well with the sugar and citric acid.
- Fill into cleaned bottles as hot as possible and close with the boiled twist-off lids.
- Makes 2 liters of syrup that can be diluted with water or mineral water.
- It can also be enjoyed with hot water in winter, but can also be used with many desserts or ice cream.
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