Lemon Balm Syrup

by Editorial Staff

Summary

Prep Time	20 mins
Total Time	2 d 20 mins
Course	Drinks
Cuisine	European
Servings (Default: 1)

Ingredients

2 liters water
3 handfuls lemon balm leaves (without brown spots!)
1 apple, peeled, cored, cut into small pieces
2 kg sugar
1 small lemon (organic), washed, sliced
40 g citric acid

Instructions

Bring the water to a boil in a large saucepan. Remove from the heat and dissolve the sugar in it while stirring diligently. Pour the sugar water over the lemon balm leaves and apple pieces. Stir in the lemon wedges and citric acid.
Let it stand for two days, stirring occasionally. After this time, strain through a fine sieve and filter through a cloth.
Sterilize cleanly rinsed bottles in the oven for 10 minutes at 100 ° C. Let the bottles cool down a bit and then pour in the syrup.
Unopened, stored in a cool and dark place (cellar), shelf life is at least 1 year Store opened bottles in the refrigerator.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.