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Lemon balm – mint – juice for dilution

updated

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Ingredients for 1 servings:

  • 2 kg sugar
  • 60 g citric acid
  • 2 lemon(s), untreated
  • 500 g lemon balm
  • 1 pack of preserving aid (preserving aid)
  • 500 g mint
  • n. B. water

Instructions

Working time approx. 15 minutes; Rest period approx. 3 days; Total time approx. 3 days 15 minutes

Cold start in a 10 liter bucket

Briefly rinse the lemon balm and mint and fill a standard 10-liter bucket halfway with them—stuff them in if necessary (depending on your taste, you can also use the lemon balm or mint on their own). Sprinkle the 2 kg of sugar over the top, add the citric acid and the sliced ​​lemons. Then fill the bucket with cold water to about 10 cm below the rim. Cover the bucket tightly with cling film and place it in a warm, sunny spot for 3 days. Stir once a day. Then strain into a large pot. Heat the liquid (do not boil!) and add the preserving agent. Now pour the juice into prepared bottles. This yields approximately 6 liters in total.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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