Homemade Lemon-Mint Liqueur

A fragrant drink that turns out beautifully at home.

Recipe author

Servings:

Mint (3–4 sprigs, peppermint)

Lemons (or oranges)

Alcohol (96% / pure grain alcohol)

200

Water

400

Sugar

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 0 % 0 g

Fats 0 % 0 g

Carbohydrates 100 % 54 g

242 kcal

GI: 0 / 0 / 100

I love holidays — all those gatherings, the abundance of food and wine. Don't get me wrong, I'm no closet drinker; I just love it when the table is full. Usually I eat whatever I've cooked. Drinking, though, is another story. Still, I recently came across a recipe that looks simple, and I'm going to try it. First, prepare the zest: grate the peel of a lemon or orange on the finest grater and mix it with the mint and the alcohol. The alcohol should be diluted with water first — but be careful: diluting alcohol releases so much heat it's almost alarming, everything gets hot. Leave the mixture for a few days. Then make a syrup from all the sugar and a cup of water: boil the water, add the sugar, and bring it back to a boil. Pour this syrup into the mint liqueur. Now wait a few more days, then strain it. Ready to enjoy. I can't quite figure out why it works this way — there's not much mint, yet the aroma is strong; go figure. The color throws me off too; I'd like something greener and more intense. Oh well — if it doesn't come out right, I'll just buy some food coloring and tint it however I like.

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