Homemade Mint Syrup

PREP TIME: 30 MINUTES
INFUSION TIME: 24 HOURS
SERVINGS: 8 small bottles (330ml each)

About

This homemade mint syrup is made by infusing fresh mint leaves into a sweet sugar syrup. It can be used in drinks, cocktails, desserts, and fruit dishes. In our home, we most often enjoy it mixed with cold water, served over ice, with a squeeze of fresh lime and a sprig of mint for garnish. It’s the perfect drink to cool down on a hot summer day. Enjoy!

Ingredients

2 l water
1800 g sugar
60 g citric acid
140 g fresh mint leaves (stems removed)
2 lemons

Instructions

Ingredients Preparation
Pour water into a large pot and bring it to a boil. Add the sugar and stir until it fully dissolves. Remove the pot from the heat and dissolve the citric acid in the hot syrup. Allow the mixture to cool slightly.

Preparing the Herbs and Fruit
Rinse the mint under running water and remove the thicker, lower parts of the stems. Cut the mint into pieces a few centimeters long. Wash the lemons thoroughly and slice them into rounds.

Infusion Process
Stir the chopped fresh mint into the still-warm syrup. Arrange the lemon slices on top. Cover the pot and leave the mixture to steep for 24 hours in a cool place.

Straining
After 24 hours, strain the liquid through a fine sieve lined with gauze to remove the solids.

Sterilizing Bottles
Sterilize clean glass bottles in an oven preheated to 110°C for at least 20 minutes, including the caps.

Bottling the Syrup
Bring the strained syrup back to a boil. While still hot, pour it into the sterilized bottles and seal them tightly.

Cooling and Storage
Place the sealed bottles back into the turned-off but still warm oven and let them cool completely, preferably overnight. Store the finished syrup in a dark, dry place. Once opened, keep refrigerated.