Lemon Balm Syrup

Recipe for about 8 l of syrup

Preparation: Separate the leaves from the stems, wash them in cold water (rinse) and put them in a household 10-liter bucket. Do not use brown or stained leaves!

Make syrup: Mix sugar with water in a large pot, add the sliced lemons and oranges. Boil the sugar water with the lemons and oranges for about 5 minutes until the syrup runs clear. Remove the pot from the heat and let the syrup cool down a bit. Then stir in the citric acid and hermit’s aid. Do not remove the lemons and oranges. Then pour the syrup over the leaves and mix well. Seal the bucket tightly with either a lid or plastic wrap. Let steep in a cool, dark place for about 2-4 days.

Strain the syrup and bottle: Squeeze and remove the leaves, lemon & orange slices and pour the syrup into clean bottles. To make the syrup easier to bottle, first filter the syrup through a strainer into a larger container with a spout and then pour it through a funnel into the clean bottles (previously rinsed with alcohol). Immediately close the bottles with the lemon balm syrup and store them.

Preparation Tip:

My grandmother's housewife tip: You can cover the bottles with the lemon balm syrup with cellophane soaked in alcohol before closing and then screw the cap on. The shelf life is thus ensured.

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