- 3–4 pounds sugar
- 68 ounces water
- 1/2 teaspoon citric acid powder
- 1 pound fresh mint leaves
- Pour sugar into a larger pot and add water. Bring to boil on medium. Immediately bring the temperature down to lowest, and simmer for 30 minutes. Stir occasionally with a wooden spoon.
- Take pot off the stove and add the citric acid in. Stir again.
- Wash mint leaves and (optional) cut them into smaller pieces. Put them into the syrup, and put the lid on the pot. Leave out for 24 hours.
- The following day, heat oven to 250F. Take two 1-liter glass bottles and wash in soapy water. Rinse, pat dry and line on a thin pan. Place in the oven for 15 minutes. This will sterilize them.
- Take the bottles out carefully. Transfer syrup into bottles through a strainer or a gauze. Keep the syrup in a cold and dark place for up to a few weeks.
- When ready to serve, add 3-4 tablespoons to a cup and top with mineral or regular water.
Adjust the amount of sugar to taste. Add a little more citric powder for a stronger flavor.