How to make
Wash and chop the mint, put it in a container, sprinkle with the citric acid, add the water. Stir well and leave to sit for 24 hours in the fridge - if you keep it in longer, it's not a problem - it becomes even more aromatic. Stir occasionally throughout the period.
Then, strain the mixture through a cheesecloth and add the sugar. The ratio is 2 lb (1 kg) sugar for every 4 1/5 cups (1 liter) liquid.
Stir with a wooden spoon until sugar is completely dissolved. Add the confectionery dye.
Pour into jars and sterilize for 5 min.
The syrup is ideal for diluting with a water, sparkling water or Sprite - they make wonderful cocktails.
