A set of spices for mint liqueur, 80 g

To cook you will need:

• this set of spices
• 1 liter of alcohol with a strength of at least 40%
• 350 grams of sugar
• 250 ml of water

Ingredients: Dried mint, citrus peel, lemon peel.

Preparation:

1. Pour the spices from the set into jars and pour alcohol.
2. Close the container tightly and insist 15 days in a dark place at room temperature, shaking periodically. The liquid should become greenish or slightly brown.
3. Filter the finished mint tincture through gauze or a kitchen sieve.
4. Mix water and sugar in a saucepan, bring to a boil and cook for 3-5 minutes, stirring and removing the foam from the surface. The finished syrup is cooled to room temperature.
5. Mix mint infusion with cold sugar syrup. Pour the resulting drink into storage bottles and close tightly.
6. Leave for 20-30 days in the refrigerator or basement to improve the taste. If a precipitate appears, it should be filtered through cotton wool.

When stored in a dark place, the shelf life is up to two years, the strength of the drink is 21-25 degrees.