How to make
The distinctly sweet and refreshing aroma of mint defines the taste of this energizing drink. Mint is harvested during its blooming. At that point its essential oils with a main ingredient like menthol are the strongest.
I use the entire aerial part of the plant. The amount of the bouquet is large, I can barely wrap my hands around it.
I pour cold water into a deep container and submerge the mint several times without soaking it. I change a few waters. With kitchen scissors, I cut the stems, along with the leaves into 3-4 cm pieces /approximately/.
I pour this amount with water, covering the green part. I refrigerate for 24 hours, during which time I press the chopped herb with my hands to release the aromas.
The next day, I strain the liquid through cheesecloth, squeezing each part of the herb well. I pour the decoction into a suitable container and put it on medium heat until it is reduced by half and 2 liters remain.
I add the sugar to it, /about 1500 g/ and stir, until it melts. The amount of sugar is according to your taste, if you prefer the liqueur to be sweeter, you can add 2 kg. After it cools down, add the brandy.
To prepare the mint liqueur, use brandy, which has no specific fruity aroma and rich taste, because it is unsuitable for mixing with menthol aromas.
Pour the mint into glass bottles and add green food coloring to color it. Cheers from me and stay healthy!
Mint should be present in every yard because it is used for various intestinal problems and chronic colitis. This herb soothes the symptoms associated with colitis, which range from constipation to diarrhea, often accompanied by painful spasms and unpleasant swelling of the stomach.
I make a aromatic syrup from it and dry the leaves and flowers for tea on cold winter mornings.
