Hugo syrup

Ingredients for 2 servings:

• 4 limes (organic)
• 450 g elderflower umbels, weighed without stems
• 300 g mint, slightly less for peppermint
• 2 liters of water
• 30 g citric acid
• 1 kg sugar

Instructions

Working time approx. 1 hour; Rest period approx. 2 days; Cooking/baking time approx. 10 minutes; Total time approx. 2 days 1 hour 10 minutes

with elderflower, mint and lime

Collect the elderflowers on a sunny day (preferably when it hasn’t rained for several days) in an unpolluted area. Place the flowers outside for a short time to allow the insects to crawl away. Then cut the stems directly behind the flowers and weigh the flowers. Do not wash them! For the mint, use the entire stem, so wash them with water. Wash the limes thoroughly with hot water and cut them open. Dissolve the citric acid in the water and place the elderflowers, lime slices, and mint stems in a large container (preferably glass or porcelain). Cover and let steep in a cool, dark place for at least two days. Stir daily. To prevent mold from forming, place a small plate on top of the flower-mint mixture so that only the liquid has contact with the air. You can also place a clean stone on the plate. After two days, filter the liquid through a cheesecloth, bring to a boil with the sugar, and pour into prepared bottles. A real treat when topped up with white wine or sparkling wine – your own Hugo always tastes better anyway.