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10 minutes
- 100 g fresh mint
- 100 g fresh basil
- 400 g golden caster sugar
- 4 tablespoons quality runny honey
- 2 lemons
- Rinse the herbs in cold water. Combine sugar and honey with 1 litre of water in a large saucepan. Simmer until sugar dissolves, then remove from heat. Slice lemons thinly and add to the pan with herb leaves. Cover and let it infuse for 24 hours. The next day, strain the cordial through a muslin-lined sieve into a bowl. Pour into a sterilized 1.2-litre bottle and enjoy diluted with water, soda, cava, or Prosecco.
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