Natural mint syrup.

In my garden, mint has taken over. I use it as a flavor for summer preparations.

Given the abundance, I thought of making mint syrup, to use as I please

After collecting the leaves without wearing gloves, I found my fingers stained dark. And like all vegetable stains on fingers and nails, they are not easy to remove. So, I often find myself fighting with lemon juice to lighten them. Among tomato plants and other leaves, my hands have a greenish appearance. I should wear gloves, but the sensitivity suffers. And after all, smelling like mint or lavender doesn’t bother me. Aesthetically, dark hands are not a virtue. My personal freedom is worth more.

Difficulty: Easy
Cost: Economical
Preparation time: 2 Hours
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: Spring, Summer

Ingredients

2 l water
300 g mint (Fresh mint leaves)
1 kg sugar
3 ml lemon juice

Tools

Pots
Strainers
Pitchers

Steps

Gently wash the mint leaves and let them dry with the help of a cloth. Combine all the ingredients and let them infuse overnight. Take the syrup and place it on the stove over medium heat. Boil gently and occasionally check the fluidity on a small plate. Remember that the syrup is naturally more liquid when hot, let it cool to know the right density.
Strain well and squeeze the leaves. Put back on the heat and let it boil.
I added a few drops of chlorophyll just before bottling to give a greater color note. Bottle while hot and store in the dark. When consuming it, dilute it with 10 parts water.