Lemon balm juice

Ingredients for 1 servings:

• 25 stalks of lemon balm
• 100 g citric acid
• 3 lemons, sliced
• 3 liters of water
• 3 kg sugar, 1 pack of soaking aid

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

wonderfully refreshing on hot days

Combine all ingredients except sugar in a large container, cover, and let stand for 25 hours. Stir occasionally. Strain and add sugar, stirring until slightly dissolved. Warm the liquid slightly and add the preserving aid according to the package instructions. Pour into prepared bottles and seal tightly. The juice will keep for 1 year if stored in a cool, dark place. Don’t be alarmed, as the juice will darken over time, but that’s not a bad thing. The juice tastes best with cold mineral water. If you like, you can add a slice of lime or lemon to your glass. Good luck! I bought a small pot of lemon balm from the supermarket and planted it in the garden. Since lemon balm grows very tall very quickly, you can make fresh juice every year. The stems therefore refer to a slightly grown lemon balm.