Peppermint syrup

Ingredients for 1 servings:

• 1 pot peppermint, fresh
• 100 ml lemon juice
• 1 liter of water
• 1.2 kg sugar

Instructions

Working time approx. 20 minutes; Rest period approx. 4 days; Cooking/baking time approx. 10 minutes; Total time approx. 4 days 30 minutes

Syrup like grandma used to make

Wash the mint if necessary. Then cut the mint into small pieces, about 2-3 cm in size, including the stems. This is very quick and easy with scissors. Place the cut mint in a saucepan and add just enough water to cover it. Use a measuring jug to determine the amount of water used. The lemon juice should be 1/10 of the water volume, i.e. 100 ml per liter of water. Add the lemon juice. Bring the liquid to a boil briefly and then let it cool. Refrigerate for 2-4 days. Once the mint has steeped long enough, strain it through a cheesecloth to obtain a clear liquid without any pieces. If necessary, measure the amount of liquid in a measuring jug again and then add 1.2 kg of sugar per liter of liquid. Bring to a boil briefly while stirring; the sugar will dissolve completely. Then fill bottles that have been rinsed with hot water to the brim and screw on the lids tightly. The syrup will keep in the cellar for at least 1 year. Notes: You shouldn’t be too sparing with the sugar, as it’s important for preservation. The same applies to filling the bottles to the brim. If there’s no air under the lid, there’s definitely no mold. Although otherwise, the shelf life is very good and the risk of mold is extremely low. The syrup is ideal for a refreshing summer lemonade: Pour a little bit, about half a finger’s width, into a glass and top with mineral water, perhaps adding ice cubes and garnishing with a fresh mint leaf. You can also use it as an ingredient in making peppermint ice cream in an ice cream maker, or to refine various desserts or ice cream. It’s also great for cocktails. Tip: English peppermint and Moroccan mint also work well.