How to Make Lemon Balm Extract
Homemade lemon balm extract is simple to make with just lemon balm leaves and vodka. Infused over 4-6 weeks, this extract adds a bright, lemony-herbal flavor to teas, cocktails, and more.
Yield: 6 2 oz. bottles
Equipment
- fine mesh strainer or cheesecloth
- medium bowl
- 6 small dark amber glass bottles for storage with dropper lid if desired
Materials
- 1½ cup fresh lemon balm leaves
- 1 ½-2 cups vodka 80 proof
Instructions
- Wash and dry the leaves thoroughly to remove any dirt or garden debris. Once dry, bruise the leaves by gently rubbing them with your fingers to release their oils. This will help the oils to infuse.
- Place the lemon balm leaves into a clean glass jar and packed down. Pour the vodka over the leaves until they are fully submerged. Seal the jar with a tight-fitting lid.
- Store the jar in a cool, dark place out of direct sunlight for 4-6 weeks, shaking gently once every few days to help with the infusion process.
- After the infusion time, strain out the lemon balm leaves using a fine mesh strainer or cheesecloth. Transfer the finished extract into a clean jar or small bottles.
- Keep your lemon balm extract in a cool pantry.
Notes
Lemon Balm Extract can be kept for up to one year. After that, the flavor will degrade.