Name: Fresh lemon balm and honey syrup
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 8 servings
Cuisine: Mediterranean
Ingredients: 1 large handful fresh lemon balm leaves (~30 g); 250 ml water; 200 g raw honey; Zest of 1 unwaxed lemon; 1 tbsp fresh lemon juice

I

Ingredients for 8

Scale

1 largehandful fresh lemon balm leaves (~30 g)
250 mlwater
200 graw honey
Zest of 1 unwaxed lemon
1 tbspfresh lemon juice

II

Method

I
Rinse the lemon balm and pat dry. Bruise the leaves gently with the back of a spoon to release the volatile oils.
II
In a small saucepan, warm the water to a bare simmer — do not boil.
III
Off the heat, add the leaves and lemon zest. Cover and infuse 15 minutes.
IV
Strain through a fine sieve, pressing gently. Return the liquid to the pan.
V
Whisk in the honey until fully dissolved. Add the lemon juice.
VI
Cool, then pour into a sterilized glass bottle. Refrigerate.

III

Notes & variations

Boiling destroys the fresh citrus notes — keep the temperature low. Use over sparkling water for a spritz, or 1 tbsp in a mug of hot water for a quick calming drink.

Culinary use only

This is a culinary recipe. It is not medical advice. Some plants have contraindications or interact with medication — check the linked plant profile before use, and consult a healthcare professional for medicinal questions.

IV

Featured from the herbarium

1 plant

Lemon balm

Melissa officinalis

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