Blanch (over-brew) the lime blossoms and peppermint leaves with hot water and cool with the lid closed.
Add the remaining ingredients and stir well until the sugar is completely dissolved. Cover with a dishcloth and leave in a warm place for about 6 to 7 days. Stir well every evening and morning.
When the liquid begins to bubble, strain through a scalded fine Geschirrhangl, pour into champagne bottles, cork and wire.
Store in the cool for 2 to 3 months. Bring to the table cold.
Tips:
Bottles, stoppers and wire baskets can be ordered from winery supply stores.
Be careful when opening, there is very high pressure in the bottles! Possibly place a baking dish underneath.
Summer in the kitchen, Hallwag Bern