Mint Liqueur

1. Put the washed, chopped mint, cloves and lemon zest in a sealable container. Pour the alcohol on top, close it and let it steep for 4 days at room temperature – possibly at the window. You can also let the infusion steep longer, it depends a little on the type of mint. With ours, 4 days were enough.
2. Now pour the infusion through a sieve lined with a thin cloth and allow the leaves to drain well.
3. In the meantime, heat the water and sugar, bring to the boil until the sugar has completely dissolved and pour it into the mint alcohol while still hot. Now put 1 – 2 tablespoons of the drained leaves back into the mixture and let it steep again for 4 – 5 days.
4. The roots look more brown than green. When you have poured it through a sieve (now covered with kitchen paper) for the last time, you can make it “green” with food coloring. Cheers………………..

Make 2 out of 1:

1. Since the above quantity refers to approx. 2 1/2 liters of finished liqueur, I took 600 ml of this amount BEFORE COLORING and made a chocolate mint liqueur (please see separate recipe)