Contents
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Ingredients
- 100 g Lemon balm fresh
- 1,5 Lemons
- 4 slices Ginger
- 1,5 L Water
- 1 kg Sugar
- 5 g Citric acid
Instructions
- Put the water, sugar and citric acid together and bring to the boil.
- Strip lemon balm from the main stem. Dice the lemons
- Put both together with the ginger in the hot liquid, stir well and leave for 3 hours on the switched-off plate.
- Sieve, boil and fill.
- The pasta pot with insert has proven itself.
A notice:
- After the first tasting, sprinkled with mineral water, I would double the lemon balm and triple the ginger in the future.
Nutrition
Serving: 100gCalories: 158kcalCarbohydrates: 38.5gProtein: 0.1g