Homemade lemon balm syrup: step-by-step recipe
Melissa or lemon balm is usually prepared for the winter in dry form, but there is a risk of losing your preparations if the drying is not done correctly, or the room is too damp. In this case, it is much easier to cook lemon balm syrup and not worry about its safety. Melissa officinalis syrup not only heals, but also complements the taste of any drink. This syrup can be used to flavor creams or baked goods. You will quickly find a use for lemon balm syrup and it will not stagnate on your shelf for long.
To prepare lemon balm syrup you will need:
- 100 gr. lemon balm (lemon balm);
- 1 l. water;
- 1 kg sugar;
- Juice of 1 lemon.
Pour 1 liter of water into a saucepan and place it on the fire. While the water is boiling, rinse the lemon balm under cold running water.
When the water in the saucepan boils, remove it from the heat and add lemon balm to the water.
Cover the pan with a lid, wrap it in a towel, and let the broth steep until it cools completely.
Strain the broth through a sieve into a saucepan. Add sugar and put the pan back on the gas.
Boil the syrup until it becomes viscous, like honey.
Finally, pour the juice of one lemon into the syrup, bring to a boil and immediately remove from heat.
It is better to store syrup in small, pre-sterilized bottles or jars. After all, lemon balm syrup has a peculiar taste and you can’t drink a lot of it at once, and opening and closing the bottle is not very good for the syrup. Over time it will lose flavor and it will just be a sweet syrup.
You can store the syrup in the refrigerator or any other cool place.
Watch the video on how to make mint or lemon balm syrup at home:
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