Fig and mint syrup

Ingredients for 1 servings:

• 2 large figs, blue, ripe
• 1 handful of mint, approx. 5 g
• 1 tsp citric acid
• 150 ml water
• 150 ml sugar

Instructions

Working time approx. 10 minutes; Rest period approx. 1 day; Cooking/baking time approx. 5 minutes; Total time approx. 1 day 15 minutes

for drinks, fruit salads, desserts

Wash the figs, trim off the ends, and cut into thin slices. Wash the mint, pat dry, and pluck the leaves from the stems. Mix the water and sugar in a saucepan, bring to a boil, and simmer for 3-4 minutes. Stir in 1 teaspoon of citric acid, add the fig slices and mint leaves to the hot syrup, and let it steep for 24 hours. Pour through a sieve into a clean saucepan and drain well. Bring to a brief boil again and immediately pour into sterilized bottles. Seal tightly and, if possible, let stand upside down for 5 minutes, then turn upside down and let cool. If you use the syrup promptly, you can carefully fish out the fig slices, save them, and add them to your drink. Otherwise, press down well with the back of a spoon when pouring.