Lemon balm-lime syrup

Ingredients for 1 servings:

• 3 bunches of lemon balm
• 1 lime(s), organic
• ½ stalk(s) vanilla
• 500 g sugar
• ½ liter of water

Instructions

Working time approx. 30 minutes; Rest period approx. 7 days; Cooking/baking time approx. 15 minutes; Total time approx. 7 days 45 minutes

for flavoring mineral water, cocktails, jams, etc., for sweetening homemade medicinal herbal tinctures or herbal liqueurs

Wash the lemon balm and pat dry if necessary or briefly shake off any water. Roughly chop. Place it in a large, sealable container, such as a plastic bowl, or several smaller containers, such as glass bottles with a wide opening. Combine the sugar and water in a saucepan. Halve the vanilla pod and add it to the saucepan with the water and sugar mixture. Bring everything to a boil until it forms a syrup. Meanwhile, wash the organic lime with hot water and rub off any wax with a cloth. Quarter the lime – or eighth if using smaller containers – and add it to the lemon balm. When the sugar, water, and vanilla have formed a clear syrup, pour it over the lemon balm and lime pieces while it is still hot. Once cooled, store in a cool, dry place and let it steep for about a week. Then strain through a sieve and clean kitchen towel and pour into smaller bottles.