Homemade Mint Syrup

Rinse the fresh mint under cold running water and let it drain on a clean kitchen towel, so the mint syrup does not contain excess water.

Pick the leaves off the thicker stems. Set a few stems aside, as they lend the syrup a more pronounced, fresh aroma.

Scrub the lemons in hot water and dry them. Use a thin peeler or knife to zest off the yellow rind, avoiding the white pith. Halve and squeeze out the juice.

Pour the granulated sugar into a larger saucepan and add the measured water. Place over medium heat and stir occasionally with a wooden spoon until the sugar has completely dissolved.

Once the mixture starts to gently bubble, reduce the heat and let the syrup simmer for about 5 minutes until it thickens slightly and develops a light syrupy consistency.

If using citric acid for better shelf life, stir it into the hot syrup and mix thoroughly until completely dissolved.

Remove the saucepan from the heat and add the prepared mint leaves and a few stems along with the lemon zest and freshly squeezed lemon juice.

Stir, cover with a lid, and leave to steep at room temperature for at least 12 hours, ideally overnight. The mint and lemon will infuse the syrup with their full flavour and aroma.

Occasionally stir with a spoon and press the leaves below the surface to release as many essential oils as possible.

Strain the infused syrup through a fine mesh sieve into a clean bowl. Press the mint leaves and lemon zest firmly so no herb pieces remain.

Sterilize the jars first by pouring boiling water over them or heating in the oven at 120 degrees C for 10 minutes. Leave to drain upside down.

Pour the finished strained syrup into the prepared jars using a ladle or funnel, seal tightly, and leave to cool completely on the counter.

Dilute the syrup to taste with still or sparkling water at a ratio of approximately 1 part syrup to 6-8 parts water and serve over ice with a sprig of fresh mint.

Store sealed jars in a cool, dark place. Once opened, keep refrigerated and use within 4-6 weeks.