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Lemon Balm Syrup

by Laura on July 2, 2011

It’s my birthday today, so I’ll be brief.  I’ve got celebrating to do!  I made this lemon balm syrup the other day with a summer tipple in mind (recipe soon), but I think it would nice in iced tea or brushed onto cake layers, too.  Lemon balm is a member of the mint family and is known as a calming herb.  It has a heady lemon scent much stronger than lemon verbena.  The syrup is softly sweet, softly lemony, and ready in minutes.


{ 8 comments… read them below or add one }

1 Joyce July 4, 2011 at 8:37 am

A few days late, but happy happy birthday Laura!
Hopefully you had a stellar day!
This reminds me of the lemon basil simple syrup I made a friend for her graduation party!

2 Laura July 4, 2011 at 10:23 am

Thank you, Joyce. You are sweet. And I think we really are of one mind sometimes! Lemon basil is a great idea.

3 Marilyn July 4, 2011 at 6:26 pm

This sounds delicious. But what do you do with it?

4 Laura July 4, 2011 at 7:08 pm

Well, I use it in drinks, to sweeten tea, and to brush on cake layers such as in a trifle. You can use it anywhere you would use a liquid sweetener.

5 Kris Jacobson July 5, 2011 at 11:22 am

Interesting that Lemon Balm is a member of the mint family.
How’d you celebrate???

6 Laura July 5, 2011 at 11:27 am

Sophia and Will cooked a beautiful dinner for all of us.

7 Christie May 6, 2012 at 6:00 pm

Do you strain out the lemon balm, or leave it in? And how long would you leave it in, if so?
I saw another blogger macerate mint with the sugar and a pinch of salt, leave it overnight, then add the water and make the simple syrup. I like your method better- simpler.

8 Laura May 7, 2012 at 1:03 am

Christie, I left it in for a day and then spooned it off–it floats to the top. You could leave it in a bit longer if you wish. Thank you!

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