Lemon Balm Syrup

For the lemon balm syrup, wash and clean the lemon balm leaves (or mint leaves). Dissolve Vienna syrup sugar in 0.75 l hot water, then boil until the solution is clear.

Pour over lemon balm leaves while still hot and refrigerate for 3 days. Then strain leaves, boil syrup again briefly for longer shelf life and fill hot into sterile bottles.

Tastes wonderfully refreshing!

Preparation Tip:

The lemon balm syrup is also suitable as an addition to sparkling wine or white wine spritzer.

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