How To make Strawberry Balm Syrup
2 pt Strawberries
3 c Sugar; approximately
10 Lemon balm sprigs, fresh
VARIATION:
LEMON THYME SYRUP:
2 pt Raspberries; 4 half pints
3 c Sugar; approximately
10 Thyme sprigs, fresh
"Delicious with ice cream, waffles, or in a drink. Try making it with lemon verbena or lemon thyme, too." To make a drink: put several tbsps in bottom of glass, add cold or sparkling water and ice. Wash and hull the strawberries, place in a bowl, and crush with the back of a wooden spoon or a potato masher. Line a medium bowl with cheesecloth, pour the crushed strawberries and their juice into the cloth, then gather up the corners and squeeze until all the juice has been extracted. Weigh the juice, then combine it with an equal amount of sugar and the lemon balm in a non-aluminium saucepan. Bring to a boil and boil it for 5 minutes. Remove from the heat, skim any foam from the top, and let cool. Discard the lemon balm before bottling. Store in the refrigerator. MAKES: 1 TO 2 HALF PINTS SOURCE: _The Herbal Pantry_ by Emelie Tolley and Chris Mead
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Fresh Lemon Balm Syrup
This simple herbal syrup is lovely for medicinal use, but also in cocktails and mocktails.
This recipe can be ramped up or down in volume, but its only good for about a month in the fridge, so if you make a lot, freeze the extra.
1 cup water
1 cup sugar
1 cup packed fresh lemon balm leaves
Rinse lemon balm in a sink full of water to remove any dirt or hitch hikers.
Heat water and syrup until boiling, stirring to be sure sugar is fully dissolved. Add in fresh lemon balm leaves. Bring back to a boil, turn off heat, and seep for 30 minutes.
Strain out leaves, using mesh strainer or coffee filter. Reheat syrup to boiling, then pour hot syrup into prepared jars or bottles. Cap and flip bottles for 3 minutes to heat sanitize lids. Then refrigerate. Keeps for about one month.
To make a summer drink, add 2 tbsp lemon balm syrup to a iced glass of club soda and serve with s twist of lemon.