How To Make Mint Syrup
How to make mint syrup with fresh mint and lemon.
Servings: 6 cups
Calories: 165kcal
Ingredients
- 2 large handfuls fresh mint leaves after removing the stalks (Note 1)
- 5 large lemons or 6-7 smaller ones
- 1 liter/ 4 ¼ cups water 1 liter
- 6 ¼ cups granulated sugar 1250 g/ 2.7 lbs
Instructions
- Prepare ingredients: Remove the stalks of the mint and measure two large handfuls of mint leaves. Place the clean mint leaves in a large heatproof glass bowl. Squeeze the lemons, remove the seeds, and add the lemon juice to the bowl.
- Bring the water to a boil (in an electric kettle) and pour the boiling water over the leaves. Cover the bowl with a cloth and let it stand for 48 hours.
- Strain the infused liquid through a fine sieve and discard the mint leaves. Pour the liquid into a pot and add the sugar. Mix well and let the sugar dissolve slowly. I leave it for a few more hours and stir it from time to time; eventually, the sugar will dissolve.
- Bring to a boil and pour into the sterilized and still hot bottles. Seal well.
- Store: It keeps for a few months in the cellar or another dark cool place. Enjoy topped with water over ice cubes or in any of the variations mentioned above.
Notes
- Lemon balm syrup is great as well.
- The recipe makes about 1500 ml/ 50 fl.oz/ 6 ½ cups syrup. To make a refreshing drink, mix about 50 ml/ scant ¼ cup with about 250 ml/ 1 cup tab or sparkling water, about 1 part syrup and 5 parts water, to taste.
Nutrition
Serving: 50ml/scant ¼ cup | Calories: 165kcal | Carbohydrates: 43g | Sodium: 2mg | Sugar: 42g