Original text of the recipe: “Alcohol is drunk in the sun for 3-4 weeks. Slice and mix with a syrup, prepared from about 500-600 grams of sugar and 2 large glasses of water. It is placed in bottles, it sinks and is kept in the pantry. ”
Source: Food Conservation. Household News, Elisabeta Ciortan, Xenia Nicolau, 1943
100 g of mint leaves
2 l of alcohol (tuica etc.)
500 g of sugar
2 glasses of water
Peppermint leaves are washed and placed in a jar (or other container)
Put the alcohol (how to cover the mint leaves) and cover the mouth of the jar with a lid or a plate
Allow to soak for 3-4 weeks in a warm place, stirring occasionally and then squeeze
Make a syrup of the 2 glasses of water and sugar
Mix the syrup with alcohol and then put it in tight bottles
Store in cool place
In the original recipe there are not specified the quantities of mint and alcohol, I put alcohol to cover the mint leaves.
For alcohol, I opted for 30-40 degrees thick plum stew.
A refreshing liqueur … very good in any season but very suitable for the summer days with ice.
