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Lemon balm syrup

Lemon balm syrup


2 liters of lemon balm leaves measured in a measuring cylinder

2 liters of water

1 kg honey or brown cane sugar


fine sieve

Bottles with cork stoppers


First, take half of the lemon balm leaves and put them in a pot. Then pour 2 liters of water over it and bring the whole thing to the boil. Then let it steep for 10 minutes and then strain it through a fine sieve, squeezing out the leaves well.

Now take the second half of the lemon balm leaves, put them back in a pot and then pour the decoction of the first half over them. Bring to the boil again and let it steep for 10 minutes. Now strain again through a fine sieve and squeeze out the leaves well.

If necessary, fill the strong tea up to 2 liters in a pot and add 1 kg of honey or brown cane sugar. If the lemon balm brew has cooled down too much, heat it again until the honey or cane sugar is completely dissolved. Pour the syrup into small bottles and close with a cork. You use the cork if the syrup starts to ferment.


The lemon balm syrup can be added to mineral water, as a refreshing drink or as a tea spice for relaxation.

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