Grandma's Garden Herb Syrup

Ingredients for 1 servings:

• 1 liter of water (spring water)
• 30 sprigs of peppermint
• 1 sprig(s) rosemary
• 2 sprig(s) thyme, lemon thyme is also fine
• 1 organic lemon(s), peel
• 5 sprigs lemon verbena
• 3 sprig lavender flowers, without stems
• 600 g sugar
• 25 g citric acid
• 1 piece(s) ginger, approx. thumb-sized
• possibly herbs, depending on personal taste.
• 400 g sugar

Instructions

Working time approx. 30 minutes; Rest period approx. 2 days; Total time approx. 2 days 30 minutes

Refreshing and healthy, drunk cold with water or brewed hot as a herbal tea.

Thoroughly clean and boil a preserving jar or other container. It should hold about 1.5 liters. Wash the peppermint and discard any old, rotten leaves. Do this with all herbs. Please do not use woodruff, as too much coumarin will be released while the syrup rests. Peel the ginger and cut it into coarse slices (it will be strained, so it’s not important). Then add the prepared herbs and lemon zest to the prepared container. Boil 1 liter of water with 600 g of sugar and pour the sugar solution over the herbs. Make sure all the herbs are well coated. Press down with a clean spoon if necessary. Close tightly and place in a sunny location for 2 days. After 2 days, strain and bring to a boil with the ginger, the remaining 400 g of sugar, and the citric acid. Pour into prepared, boiled bottles and store in a dark place. If done carefully, the syrup will keep for at least 1 year. A traditional recipe that still tastes great today, refreshing in the summer and warming in the winter. It’s also great to take to a picnic and pour over cold water from a thermos flask.