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Lemon balm – sugar

updated

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Ingredients for 1 servings:

  • 12 stalks of lemon balm
  • 750 g sugar

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Preservation

In a jar, add about 750g of sugar (or more if you like) and 12 to 14 sprigs of lemon balm, of which only the leaves have been weighed/chopped, in layers using a large kitchen knife, and then shake well. The lemon balm should first be cleaned, spun, and slightly dried. But it should still be slightly fresh and not completely dry. The essential oil will then transfer to the sugar and crystallize. Leave the jar open so that it can dry out, at least for a day or more, depending on the amount. You can now use this sugar for baking, for desserts, or for drinks or sauces. If you need it ground, you can grind it in a mortar or grinder. You can also mix the two sugars; I’ve also included the mint sugar in the database.

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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.

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