A perfect addition to any liquor cabinet, as it goes great with so many cocktails, the most obvious one being the humble mojito. The syrup is also great just with water and lemon, goes well with many desserts and can be used in tea.
- 120gr fresh mint (stalks and leaves)
- 400gr sugar
- 1 lemon, unwaxed
- 800ml boiling water
Makes approx 900ml.
Place the mint in a large pan. Add the sugar. Zest the lemon and juice it, and add both zest and juice to the pan. Now comes the fun part, beat the living hell out of the mint. Take a large wooden spoon and beat the mint, combining the sugar and the mint. Cover the pan and leave it overnight.
In the morning, pour 800ml boiling water over the mint. I pour mine straight from the kettle and weigh the pan. 800ml water is 800 gram.
Stir everything well to make sure the sugar dissolves. I once had most of the sugar caked to the bottom of the pan simply because I forgot to stir.
Leave the pan covered for 6-12 hours.
Sieve the liquid, pushing all the moisture from the mint and catching the liquids in a clean pan.
Heat the syrup to boiling point and bottle them in clean, warm bottles. I bottle mine in clean bottles that I heated in a 120°C oven, which sterilises them and allows for a longer shelf life.