This wonderful, intense beverage comes to us from Robert Whitehurst.
His method of extracting the essential oils from the mint is unique.
- 1 cup fresh peppermint
- juice of 4 lemons
- peel of 1 lemon, thinly sliced
- 2 cups sugar
- 2 cups water
- 1 gallon water
NOTE: This recipe requires a gallon jar with a tight-fitting lid.
In a saucepan, combine sugar with 2 cups water. Heat to boiling,
stirring constantly until sugar is completely dissolved, creating
a simple syrup. Allow syrup to cool to room temperature. Fill gallon
jar with hot tap water. Allow jar to become very hot to touch, then
discard water. Immediately put mint into jar and screw lid on tightly.
Place jar into refrigerator. Allow jar to cool completely to temperature
inside refrigerator. Take jar from refrigerator and remove lid.
There will be a hiss as you remove the lid, due to partial vacuum
created when the jar cooled, extracting all flavorful oils from
mint. Pour lemon juice and simple syrup into jar. Add lemon peel.
Shake jar vigorously, then fill to top with water. Replace lid and
allow to mature overnight.