Prep 0 mins
Cook 30 mins
A sweet-and-slightly-sour mint drink, this can be traced back to 16th century Persia. Other herbs, like thyme, lavender or rosemary may be substituted for different flavors.
- Dissolve sugar in water in a medium pot.
- When it reaches the simmer, add the vinegar and mint. Simmer slowly for 30 minutes.
- Strain into a storage bottle. Can be kept at room temperature indefinitely if sealed.
- To drink, mix 2 tablespoons of syrup with 1 cup of cold or hot water.
- Sugar-free variation: Increase water to 3 cups. Simmer water, mint and vinegar for 30 minutes. When cool, add 80-90 1-gram packets (to taste) of aspartame-based sweetner (Equal or similar brand).
1. Recipe is idiot proof. Measurements don't have to be exact
2. I like a lot of ginger, so I steep ginger tea bags in the water then proceed.
3. Using mint tea bag instead of fresh mint is soooo convenient.
4. I like 4 parts water to 1 part syrup is my favorite.
5. I also use seltzer water.
6. LOVE THIS!!!!
I have also made this and quite enjoyed it with apple cider vinegar without the mint. Very freshing drink for the summer.
Actually, it's pre-16th century, and has been referenced to the 13th century... But oooh, it's wonderful!