in Drink Recipes

Lemon balm syrup with peppermint

updated

Spread the love

Ingredients for 1 servings:

  • 1 handful of lemon balm leaves
  • a few sprigs of peppermint
  • 2 kg raw cane sugar or regular household sugar
  • 2 liters of water
  • 40 g citric acid

Instructions

Working time approx. 20 minutes; Rest period approx. 2 days; Cooking/baking time approx. 10 minutes; Total time approx. 2 days 30 minutes

Wash the lemon balm and peppermint leaves, making sure there are no brown leaves. Dissolve the sugar in the water by bringing it to a boil. Pour the sugar over the lemon balm and peppermint stems, add the citric acid, and let it steep, covered, in a cool place for 48 hours. Strain the liquid. I then boil the syrup again and then pour it into clean bottles. This makes about 3.5 liters of syrup. I don’t know how long it will keep; we use it up too quickly. We always dilute the syrup with water on warm days. It also goes well with sparkling wine or Prosecco. Since I always use brown raw cane sugar, my syrup is dark.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Strawberry iced tea

Diplomat cake