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
Print Recipe
Pin Recipe 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.
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