In addition to compotes and jams, I really like to prepare a couple of jars of syrups for the winter. For example, this mint syrup is useful for tea, coffee and in the preparation of desserts. They can be poured over ice cream, pancakes, cheesecakes and other dishes.
Ingredients
- Mint - 500 g
- Citric acid - 0.5 tbsp.l.
- Water - 2 l
- Sugar - 1 kg
Step-by-step cooking recipe
Tear off the mint leaves.
Fill the stems and half of the leaves with water and boil for half an hour after boiling.
Strain the broth. Add the chopped remaining leaves and boil for another half hour after boiling.
Strain the broth again, add sugar and boil the syrup for another half hour.
At the end, add citric acid and pour the syrup into jars or bottles.
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