Lemon Balm Syrup

For the lemon balm syrup, rinse the lemon balm leaves after harvesting. Pour 1 liter of hot water, add half of the sugar and the lemon cut into slices and leave for up to three days with the lid closed.

After straining, mix the decoction with the remaining sugar, dissolve the sugar by heating and fill the lemon balm syrup into the prepared bottles while it is still hot. After closing the bottles, invert them.

Related Recipes:

Lemon Balm SyrupFor the lemon balm syrup, pick the lemon balm including leaves, wash and dry and put in a bowl or bucket with... Lemon Balm Sorbet in GlassFor the lemon balm sorbet in a jar, first wash the lemon balm, blanch in boiling water for about 30 seconds... Lemon Balm SyrupLemon balm leaves in a large baking bowl of 4 liters form. Boil water, pour over the leaves. Add sugar and... Wine – Gugelhupf with Lemon BalmA great cake recipe for any occasion: Preheat stove to 180 degrees. Coarsely chop lemon balm. Beat eggs and... Cooked Cheese Balls in Rose Flavor SyrupIf you use untreated milk to make the paneer, you must skim off most of the RAhms. If the paneer is too oily... Pyramid BiscottiMix 45 g of powdered sugar with the vanilla powder, a pinch of salt and the milk until smooth. Then continue... Free Range Chicken Breast with Aargau Spring OmeletteFree-range chicken breast with lemon balm and Aargauer spring omelette with morels on melted tomatoes Pluck... Golden Pear with Chocolate SaucePears: make sugar with one-eighth liter of water. Let caramel brown slightly, add one-eighth liter of water... Lavender SyrupFor the lavender syrup, slit the vanilla bean and scrape out the pulp. Squeeze lemon and bring juice to a boil... Orange – Aperitif SyrupBring the sugared water to a boil and then let it cool. Then add the citric acid and the orange peel and let...