How to make
The first thing we need to do is to clean and wash the mint.
Grab a bucket, which should be 2.5 gal (10 liters) and chop the mint itself in it.
There should be enough mint to fill the bucket.
You can also make a smaller amount, by reducing the amount of water and sugar.
After we have cut the mint, add the citric acid and add 0.8 gal (3 liters) of water.
Press the mint leaves well.
Cover the bucket with mint with a bag and leave it for 24 hours.
From time to time, press the mint itself again.
When the time is up, strain the mixture and discard the mint leaves.
0.8 gal (3 liters) of mint liquid is obtained.
4.4 lb (2 kg) of sugar is added per 1/4 gal (1 liter) of liquid.
Initially, 11 lb (5 kg) of sugar is added and if this sugar is absorbed by the liquid in 24 hours and dissolves from it, then add the remaining in portions.
We add this much sugar, because the sugar itself is a preservative for the syrup.
Also citric acid helps, but in this case it's the sugar that's important, so that we don't seal the bottles.
After adding the sugar, cover again with a bag and leave it for 24 hours to dissolve, by stirring again from time to time.
If the liquid has absorbed the entire amount, add the rest of the sugar.
1.5 gal (5.5 liters) of mint syrup are obtained.
When everything is absorbed, color the amount of syrup with the dye, by stirring well.
Fill the prepared mint syrup for the winter (without sterilization) into dry and clean bottles, close them well and put them away.
It can be used for homemade cocktails and lemonade.
