Lemon Balm Syrup

Homemade lemon balm syrup is a fresh, citrusy sweetener perfect for lemonade, iced tea, cocktails, and more. Easy to make and full of flavor!

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Prep Time 5

Cook Time 5

Course Beverage, Condiment,

Cuisine American

Servings servings (1 tablespoon)

Calories 25 kcal

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.

Notes

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 directly to a beverage and allow to melt.

Nutrition

Serving: 32gCalories: 25kcalCarbohydrates: 6gProtein: 0.1gFat: 0.03gSaturated Fat: 0.003gPolyunsaturated Fat: 0.01gSodium: 1mgPotassium: 8mgFiber: 0.1gSugar: 6gVitamin A: 60IUVitamin C: 0.4mgCalcium: 4mgIron: 0.1mg