Lemon balm syrup
Jump to Recipe Print RecipeFresh in taste, not too sweet,
deliciously fruity with a light lemon aroma –
make your own syrup !
Why you should make this recipe
- learn how to make your own syrup without spending too much time
- reduced in sugar content
- refreshing and perfect for warm days
- instead of lemon balm you can also use other herbs such as mint
- enjoy it with mineral water or in a mixed drink
How to store the syrup
To ensure that the syrup is long lasting, it must be filled into completely clean bottles and stored in a dark, not too warm place. If you don’t have such bottles at home, I have linked mine in the picture below, which even include a small set to clean them and make them free of bacteria! Just click on the picture!
If you make the recipe, feel free to give me a feedback or write a comment on how it turned out. And if you share your homemade dish with your friends on social media, I would be very grateful when you link me (Instagram @flavour. dreams) and set the hashtag #flavourdreams. Of course I am always available for questions. Enjoy to try the recipe!
Lemon balm syrup
Equipment
- Bottles with airtight lids (linked above)
Ingredients
- 1 liter water
- 400 g sugar
- 75 g leaves of lemon balm
- 2 lemons
Instructions
- Boil the water in a pot with the sugar to dissolve the sugar ; then turn off the heat. Put the lemon balm leaves into the sugar water, close the pot with a lid and allow everything to stand for 2-3 days.
- After the 2 days drain the syrup and pour it back into the pot. Squeeze the juice of the two lemons, add it to the liquid and boil it once again.
- Pour the hot syrup into the clean and bacteria-free bottles and place the lid on top. Only when the syrup has cooled down, you should close the lid completely.
- Store the bottles in a dark, cool place for up to a year. Once opened, keep it in the refrigerator and consume as soon as possible.
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