Homemade Mint-Lemon Syrup with a Hint of Ginger

Start by thoroughly preparing the herbs. Place the bunches of mint in a large bowl of cold water and gently shake to remove sand and dirt. Change the water 2-3 times. Then spread the mint on a clean kitchen towel or paper towel and let it dry. Tear the leaves from the thicker stems. You can discard the stems; we will only use the leaves, which contain the most flavor.

Now, take care of the lemons and ginger. Scrub the lemons thoroughly under hot running water using a vegetable brush. It is very important to remove any wax and potential impurities from the skin. Dry them with a paper towel. Then, using a sharp knife, slice the whole lemons (including the skin) into thin slices about 3-4 mm thick. Remove any visible seeds. Peel the ginger (the edge of a small teaspoon works great for this) and also slice it into thin pieces.

In a large pot with a thick bottom (minimum 4-5 liters capacity), combine water and sugar. Place the pot on a medium heat burner. Heat slowly, stirring regularly with a wooden spoon or whisk, until all the sugar is completely dissolved. The liquid should become perfectly clear, without visible sugar crystals. Bring the syrup to a light boil, then immediately reduce the heat to the minimum.

Remove the pot with the hot syrup from the heat. Wait about 2-3 minutes for the syrup to cool slightly. Then add all the prepared ingredients to the hot syrup: mint leaves, slices of lemon, and ginger. If using, add the sprig of rosemary now. Gently stir everything with a large spoon to ensure all the ingredients are submerged in the syrup.

Cover the pot with a lid and set it in a cool place (e.g., pantry or on a cool kitchen counter) for at least 12 hours, preferably for a full day (24 hours). During this time, the flavors and aromas from the mint, lemon, and ginger will infuse into the syrup. The longer you macerate the ingredients, the more intense the final product will be.

Prepare bottles or jars for storing the syrup. They must be perfectly clean and sterilized. You can wash them and then place them in an oven preheated to 100°C for 15 minutes, or pour boiling water over them (along with the lids) and leave for 10 minutes, then dry them thoroughly.

After the maceration time has passed, prepare a large bowl or a second clean pot. Rest a fine sieve on its edges, and additionally line it with several layers of sterile cheesecloth or a cotton diaper. Slowly pour the contents of the pot with syrup through the sieve lined with cheesecloth. Allow the liquid to drain freely. Finally, gather the corners of the cheesecloth and gently squeeze out the remaining liquid from the fruits and herbs. Do not squeeze too hard to keep the syrup clear.

Add citric acid to the filtered, clear syrup. Mix everything thoroughly with a whisk until the crystals of the acid completely dissolve. Taste the syrup - it should be intensely sweet, sour, and aromatic. Using a funnel, pour the finished syrup into the previously prepared, sterile bottles. Seal them tightly and store in a cool, dark place.