If you have ever grown lemon balm in your garden, or purchased some from a market, you know how beautifully fragrant and refreshing this herb can be. Turning it into a simple syrup is one of the easiest ways to capture that bright, lemony flavor and enjoy it long after the harvest. This homemade lemon balm syrup is a versatile sweetener that adds a gentle herbal-citrus note to drinks, teas, and more. I love keeping a jar of it in the refrigerator during the summer to instantly elevate a glass of iced tea, lemonade, or sparkling water.
By steeping the lemon balm leaves while the sugar melts into the water, the natural oils are infused into the syrup, creating a subtle sweetness with a hint of citrusy freshness.
This is my go-to sweetener when making homemade lemonade. I also use it in my Lemon Balm Tea when I want just a hint more flavor.
Ingredients
- Fresh lemon balm leaves
- Filtered water
- Sugar, granulated.
Equipment – small saucepan and whisk. Glass bottle or jar for storage.
How to Make Lemon Balm Syrup
Yields approx. 2 cups.
1) Begin with rinsing the lemon balm to remove any dirt or debris. Dry the leaves by gently patting dry with a towel or use a salad spinner to dry them.
2) In a medium saucepan, combine the water, sugar, and lemon balm leaves. Place the pan over low-medium heat and stir until sugar is completely dissolved (about 5 minutes).
3) Remove the pan from the heat and allow the mixture to rest until cool (about 1 hour). This allows the oils in the leaves to fully infuse in the syrup.
4) Then pour the syrup through a fine mesh strainer to remove the leaves. Transfer the syrup to a clean glass jar or bottle and serve.
Storage
Lemon Balm Syrup will keep in the refrigerator for 3 weeks. For longer storage, you can freeze the cooled syrup in ice cubes trays. Once frozen, transfer the cubes to a freezer-safe bag and store in the freezer for up to 6 months. When ready to use, thaw in the refrigerator overnight, or add a cube directly to a beverage and allow it to melt.
Ways to Use Lemon Balm Syrup
- Stir into homemade lemonade for an extra layer of herbal sweetness.
- Add a splash to iced tea, seltzer, hot teas, or cocktails.
- Drizzle over fresh berries, melon or fruit salad.
- Anything where you would add a combination of lemon and sweetener.
There are many lemon balm benefits that I highlight in my Lemon Balm Tea recipe post, such as it promoting better sleep and relaxation. While I am not going to claim that simple syrup is “healthy” let’s face it, it’s sugar! However, making your own is much better than store-bought, which can contain preservatives. By allowing the syrup to infuse with Lemon Balm oils, it incorporates all the benefits of that plant into the syrup.
For a savory lemon balm recipe check out this delicious Lemon Balm Pesto recipe.
If you make this syrup I would love to hear from you! Leave a comment below.
Lemon Balm Syrup
Equipment
- small saucepan
- whisk
- glass jar or bottle
Ingredients
- 1 cup fresh lemon balm leaves, packed rinsed to remove dirt or debris
- 1 cup filtered water
- 1 cup granulated sugar
Instructions
- In a medium saucepan, combine the water, sugar, and lemon balm leaves. Place the pan over low-medium heat and stir until sugar is completely dissolved.
- Remove the pan from the heat and allow the mixture rest until cool (about 1 hour). This allows the oils in the leaves to fully infuse in the syrup.
- Then pour the syrup through a fine mesh strainer to remove the leaves. Transfer the syrup to a clean glass jar or bottle and serve.
