Ingredients
- three quarts of water to the brandy
- one pound of loaf sugar powdered
- a quart of french brandy
- two handsful into a pitcher
Directions
1
Pick the mint early in the morning while the dew is on it, and be careful not to bruise it; pour some water over it, and drain it--put two handsful into a pitcher, with a quart of French brandy, cover it, and let it stand till next day; take the mint carefully out, and put in as much more, which must be taken out next day--do this the third time: then put three quarts of water to the brandy, and one pound of loaf sugar powdered; mix it well together--and when perfectly clear, bottle it.
2
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By Mary Randolph ·
Recipe sourced from
gutenberg