Parsley syrup

I got this recipe, with a somewhat challenging name, from my daughter-in-law Mira from Delnice and she from an acquaintance Diana from Brod na Kupi. Everything that is challenging and sounds good is worth a try so so these days I also made a syrup according to this recipe, using still fresh parsley from our garden. Well, the recipe is here now, so maybe it will challenge some of you …….

Preparation steps

Wash the lemons and cut them into pieces, and remove the parsley leaves from the stem and slice them.
Put everything in a bowl, pour over water, add citric acid and leave to stand for 24 hours, stirring occasionally.
After several subsequent attempts at storing this syrup, she discovered that the taste of parsley is more intense if the lemon and parsley are mixed first. Then add citric acid and leave to stand for 24 hours, stirring occasionally.
After 24 hours, strain, add sugar, then heat over low heat until it boils, then cook for another five minutes, removing the foam along the way until the syrup is clean.
Heat the washed and dried bottles in the oven and fill with hot syrup and close with lids dipped in alcohol. When the filled bottles have cooled completely, place them in a container whose bottom is covered with a kitchen cloth, taking care not to touch the bottles. Fill the container with water to a height of 2 cm less than the height of the bottles and heat on the stove over low heat until the water starts to murmur, leaving it for another ten minutes. Leave the bottles in the water until completely cooled.

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