Lemon Balm Syrup – Made Hot

Prepare lemon balm

1. Get fresh lemon balm from the garden – dispose of stems and older leaves, we only use the more beautiful and young leaves – wash lemon balm leaves and spin dryers in the salad spinner – now roughly cut the leaves, so you can give off the taste better – you also need them cut leaves take up less space in the pot and you can put a lot of lemon balm with just a little water, which makes the aroma more intense

general preparations

1. Wash the organic lemon with hot water and finely rub the peel – wash the apple, cut out the core, cut the apple into thin slices

preparation

1. add sugar and water cook until the sugar dissolves – then take the pot off the fire – add citric acid and apple slices – finally add the coarsely chopped lemon balm leaves and stir well – place a flat plate on top so that the leaves stay under the water, Put the lid on and leave it covered for 2 days in a cool place

Completion after 2 days

1. Let the syrup run through a fine sieve – squeeze out the lemon balm leaves well (possibly in a potato press) so that the remaining liquid comes out – add another half a kilo of sugar to the syrup, bring to the boil again and pour it into clean bottles at boiling temperature

thanks to verbena

1. your tips have inspired me a lot and from now on I will always prepare my syrup this way …