| Recipe from the Black Countess of the Mint Liqueur Ingredients50 fresh mint leaves1l mildly aromatic brandy1 kg sugar1/2 l non-carbonated mineral waterPreparationGently wash the mint leaves and dry them, then place them in a hermetically sealed container with the brandy. Leave to rest for a week in a dark and cool place. Then prepare a syrup with the water and sugar, skim it and let it cool. Filter the brandy with the mint and mix it with the syrup. Bottle and let the liqueur rest 3 months before using it. |
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