Note: Take extra precautions when working with hot sugar and syrup.
I suggest you put the pot/bowl onto the back burner of the stove, where little hands can’t reach. Don’t remove it until your syrup has completely cooled, overnight.
5 lb bag sugar
8 cups water
4 cups vinegar (white or cider)
4 cups mint, washed
Mix water and sugar in a large pasta pot or stainless bowl.
Place onto back-most burner of your stove.
Heat to syrup consistency, on very low heat, maybe 3 hours.
Add vinegar, bring to a boil again.
Lastly add mint & continue to boil another 15 minutes.
Turn off the heat and allow the syrup to cool, overnight.
Bottle in a clean, recycled glass juice jar or maple syrup container. Store for up to a year (if it lasts that long) in the refrigerator.
To serve, combine 1-2 Tb (to taste), freshly shredded Persian cucumber, chilled water, topped with ice. Add a tall spoon, if you have one, so you can eat the cucumber.
City folk, look for the sexiest, long- necked glass you have, like a elegant beer glass.Country folk, find your favourite old mason jar and grab a stripey straw.
This sweet & tangy syrup makes a lovely homemade gift for someone very special. I realize how much my days revolve not only on the present, but also on the happy memories my parents have given me. Something as simple as Mom’s mint syrup revives so much of the past. Dad & I will often wake up in the wee hours on summer nights to enjoy cold lettuce leaves dipped in the golden syrup. These are the times I cherish now and the traditions I hope to share with you. This cucumber~mint julep is a refreshing tradition enjoyed by Persians for centuries on beautiful hot nights, shared with old friends and family, laughing and remembering happy memories under the summer stars.