CampRecipes Classic Archive
This recipe is part of the CampRecipes Classic Recipe Archive. It was originally submitted to the CampRecipes community and is preserved as historical outdoor cooking content. Some formatting, ingredient wording, or cooking guidance may reflect the original submission.
Because these are preserved vintage recipes, they have not been reviewed for modern allergen labeling, nutrition accuracy, food-safety guidance, or current outdoor-cooking best practices. Please review the ingredients carefully, use safe food handling, and adapt the recipe as needed for your equipment, location, dietary needs, and current fire restrictions.
Original Date: 2009-07-09
Serves: any
Prep Time: 30-60m
Difficulty: average
Backpacking: No
Ingredients
- 4 cups sugar
- 2.5 cups water
- 1 cup red wine vinegar
- fresh mint leaves
Instructions
Dissolve 4 cups of sugar into 2.5 cups water, heating constantly. When this comes to a boil, add 1 cup red wine vinegar, and simmer for a half an hour. Add mint, remove from heat, and allow to steep until cool. Strain out the mint leaves from the syrup, bottle syrup. Serve diluted to taste with ice water (5 to 10 parts water to 1 part syrup). This medieval recipe provides both sugar and electrolytes expended by the body during hiking or other outdoor sports, with less questionable ingredients than modern sports drinks. Syrup lasts for months. Can also be flavored with ginger, or cinnamon & clove, or citrus peels instead of mint.
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