Peppermint (lat. Mentha x piperita) is a herb and medicinal plant that I often use in my kitchen, be it as an addition to my tzatziki, as a tea infusion with fresh or dried leaves, or, as here, as a refreshing syrup. Peppermint has been known as a medicinal herb for at least 3000 years. Doctors in ancient times used the herb for a wide variety of diseases, such as constipation or dental problems. In Europe, peppermint has been cultivated commercially since the 18th century and, when used internally, helps relieve gastrointestinal cramps, mucosal infections and colds. When used externally, the application of mint oil relieves muscle and nerve pain. In children younger than three years of age and asthmatics, one should avoid rubbing in with peppermint oil, as otherwise the respiratory muscles threaten to cramp.
1 litre of water
660 grams of raw cane sugar
1 bunch of fresh peppermint
1 lemon sliced
1 lemon, the juice
1. Bring the water with the raw cane sugar to the boil until the sugar has dissolved.
2. Cut the bouquet of peppermint into strips, slice one lemon and squeeze in the juice of another lemon.
3. Pour the warm syrup over it and cover for 24 hours.
4. Pour the syrup through a fine sieve and bring to the boil again.
5. Fill into sterilised bottles and close immediately.
6. This syrup has a shelf life of at least one year.
Instagram
Facebook