Lemon-apple syrup with herbs

Ingredients for 1 servings:

• 4 lemons, untreated
• 2 apples
• 1 sprig(s) of thyme
• 2 sprigs lemon balm
• 1 sprig(s) mint
• 400 g sugar, brown or white
• 6 tbsp maple syrup
• 1 point citric acid

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 5 minutes; Total time approx. 12 hours 35 minutes

for approx. 700 ml

Wash and dry the lemons, grate the zest, and squeeze out the juice to produce about 500 ml of juice. Peel and quarter the apples, remove the cores, and finely grate them. Pick off the leaves from the herbs and roughly chop them. Combine the lemon juice, grated apples, herb leaves, 6 tablespoons of the sugar, maple syrup, and citric acid in a bowl and stir until the sugar has dissolved. Pour the fruit mixture through a cheesecloth or juice cheesecloth (place another bowl underneath) and let the juice drain overnight. Mix the resulting juice with the remaining sugar in a saucepan and boil everything for about 5 minutes until the mixture has thickened. Skim off the skims if necessary and fill to the brim in sterile bottles while still hot. Store in a cool, dark place; the syrup will keep for about a year.