Mint juice

• 2 liters of water
• 2 kg of sugar
• 2 lemons
• 70 g of citric acid
• mint

Wash the mint under running water, dry it a little and put it in a large container. Cover the mint with water (the mint must be covered with water), add sliced ​​lemons and let it stand for 24 hours. Stir every now and then.

The next day, strain it through a strainer and cheesecloth. Put the strained juice on the stove and heat slowly, add sugar (the amount of sugar depends on how much mint you have and how sweet you want it).

Boil the juice until the sugar completely melts and boils. In the meantime, you can try to see if it’s sweet enough, and if it’s not sweet enough, add a little more sugar. When it is cooked, fill the warm bottles and let them cool down slowly.