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.
Lemon Balm Syrup
Yield: one quart
1 c. water
1 c. sugar
1/3 c. fresh lemon juice
½ c. loosely packed lemon balm leaves, bruised and chopped
- Place all of the ingredients in a small saucepan over high heat.
- Bring the liquid to a simmer, stirring until the sugar is dissolved.
- Remove the syrup from the heat and, using a funnel, ladle it into a clean quart jar.
- Allow it to come to room temperature and then store it in the refrigerator.