Lemon Balm Liqueur with Spearmint
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 28 mins |
| Course | Drinks |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 8 stalks lemon balm, fresh
- 2 stalks mint, green (Spearmint - Metha Spicata)
- 700 ml rum, white, 37.5 - 40% strength
- 100 g suar
- 1 handful orange (s) - zest, dried
- 1 handful lemon (s) - zest, dried
Print Recipe
Pin Recipe Instructions
- Wash the 8-10 fresh sprigs of lemon balm and spin dry. Also the fresh spearmint.
- Put the herbs in a container. Pour the rum on top and add the sugar. If you like it sweeter, you can also add 150 g - 200 g sugar and add the dried zest from the lemon and orange. Close the bottle and place it in a sunny place (window) and shake several times so that the sugar dissolves.
- Let the whole thing stand for 4-6 weeks and then strain off the herbs and pour the liqueur into the appropriate bottle.
- Spearmint = Nana Mint or Krause Mint does not have the fresh taste of peppermint, but has a pleasant taste and is used by the industry for chewing gum and toothpaste.
- Melissa acts on the intestines and digestion and is also used for colds. Likewise, the mint, which has a good effect on the respiratory tract.
- The liqueur is a healthy souvenir for good friends and family.
- It also tastes good and is sure to be a hit.
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