Ingredients for 8
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.
Botanical context
This recipe is indexed as a culinary use note, not a supplement protocol. When a featured plant is also used in herbal traditions, PlantSage keeps the food preparation separate from medicinal dosage advice so readers can enjoy the recipe without confusing a kitchen quantity with a therapeutic serving.
Lemon balm (Melissa officinalis) is the main botanical reference for this page. Check the linked plant profile for identification notes, cautions, and cultivation context before foraging or substituting fresh material. Use properly identified edible material, avoid contaminated harvest sites, and treat unfamiliar plants as ingredients that require the same care as any other food. If you substitute dried herbs for fresh, wild plants for cultivated ones, or concentrated extracts for whole ingredients, start conservatively because flavour, bitterness, and tolerance can change quickly.
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.
Featured from the herbarium
1 plant
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