Summary

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

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Instructions

1. Wash the fresh mint leaves well, dry them in the salad spinner and chop or chop them so that the essential oil can escape.
2. 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.
3. Let it cool down and let it stand in a cool place for at least 24 hours.
4. 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.
5. Fill into cleaned bottles as hot as possible and close with the boiled twist-off lids.
6. Makes 2 liters of syrup that can be diluted with water or mineral water.
7. It can also be enjoyed with hot water in winter, but can also be used with many desserts or ice cream.