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If we do not cook the mint, the maximum possible amount of active substances is preserved. Our grandmothers gave us this syrup in tea whenever we had a stomachache. The syrup is great for digestion and when you have problems after a big lunch. It is also great for illnesses (colds, flu, sore throat), for summer lemonades and also as a sweetener for cakes and homemade desserts. I make it every year and this year we were blessed with mint. The syrup should be stored in a cool dark place. We keep it in the cellar.
What effects does mint syrup have?
- Promotes digestion
- Soothes stomach pain and the feeling of a full stomach, for example after a heavy lunch
- Relieves stress
- Helps with headaches and migraine
- Prevents heartburn
- The best summer refreshment for lemonades
What will we need?
- 2 handfuls of mint leaves
- 1 lemon
- 1 liter of water
- 750 g of cane sugar (in the original recipe there is 1 kg of granulated sugar, I use cane sugar)
- 1 packet of citric acid
How to do it?
Place the mint leaves and lemon slices into cold water and let them steep covered until the next day.
The next day add the cane sugar and heat to a maximum of 70–75 ° C (this temperature does not degrade nutrients, but ensures the syrup lasts longer), so that the sugar completely dissolves. Then fill clean boiled jars, turn them upside down for 5 minutes, then turn them right side up and let them cool. It is best stored in the refrigerator or in a cool cellar.
