Lemon balm syrup

Ingredients for 1 servings:

• 2 liters of water
• 3 handfuls of lemon balm leaves (without brown spots!)
• 1 apple, peeled, pitted, cut into small pieces
• 2 kg sugar
• 1 small organic lemon(s), washed, sliced
• 40 g citric acid

Instructions

Working time approx. 20 minutes; Rest period approx. 2 days; Total time approx. 2 days 20 minutes

refreshing syrup with lemon balm for dilution

Bring the water to a boil in a large pot. Remove from the heat and dissolve the sugar, stirring vigorously. Pour the sugar water over the lemon balm leaves and apple pieces. Stir in the lemon slices and citric acid. Let it steep for two days, stirring occasionally. After this time, strain through a fine sieve and filter through a cheesecloth. Sterilize clean, rinsed bottles in the oven at 100°C for 10 minutes. Allow the bottles to cool slightly and then pour in the syrup. If unopened, stored in a cool, dark place (cellar), the syrup will last for at least 1 year. Store opened bottles in the refrigerator.