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

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.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.