Mint Syrup (Suitable for Diabetics Too)
Homemade mint syrup is great in sparkling water, plain water or tea. Served with ice in summer, it is pleasantly refreshing; in winter it works well in a mug of hot tea. Thanks to the option of using fruit sugar suitable for diabetics, even those watching their sugar intake can enjoy it.
Prep: 30 min
Cook: 15 min
Servings: 1
Method
01.
Preparing the syrup: Boil 1 litre of clean water and leave it to stand for a while so that it stays warm but not boiling. Then stir the sugar and citric acid into it.
02.
Steeping the mint: Place the mint, including the flowers, in a suitable clean container and pour the prepared water over it. The herb steeps better in warmer water, but water that is too hot could destroy valuable substances.
03.
Steeping the mixture: Leave the mixture to steep for 2 days at room temperature, stirring it occasionally. There is no need to put it in the fridge, but avoid direct sunlight.
04.
Straining and filling: After two days, strain the mixture and fill clean sterilised bottles. After filling, wipe the necks and seal the bottles. Store them in the fridge.
05.
Sterilising: Sterilise the syrup at 85 °C for about 15 minutes to extend its shelf life. If sterilising, add a teaspoon of preservative beforehand; however, this is not strictly necessary.
