How to make
The stalks along with the mint leaves are washed and torn or cut into large pieces. Put them in a pot and pour 7 cups of cold water.
Cover them and refrigerate them between 24 and 36 hours.
Then the leaves are strained through a sieve and squeezed well to release the maximum amount of aroma.
To the juice add 2.21 lb (1 kg) of sugar and 2 teaspoons of lemon juice. Stir vigorously until they have completely dissolved.
In order to make it a green color, green food paint is used. If you do not want artificial colors, you can skip that step.
The finished syrup is poured into glass bottles with caps and stored in the refrigerator.
Serve it diluted with sparkling or mineral water, ice cubes, mint leaves and a slice of lemon for a fresh taste.
The mint syrup is ready.