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℞ · Culinary recipe

Fresh lemon balm and honey syrup

A bright, citrusy syrup for cocktails, cold water, or drizzling over yogurt. Keeps 2 weeks refrigerated.

Prep10′
Cook15′
Serves8
Leveleasy
CuisineMediterranean
with Lemon balm
Best in summer
I

Ingredients for 8

Scale
II

Method

  1. I

    Rinse the lemon balm and pat dry. Bruise the leaves gently with the back of a spoon to release the volatile oils.

  2. II

    In a small saucepan, warm the water to a bare simmer — do not boil.

  3. III

    Off the heat, add the leaves and lemon zest. Cover and infuse 15 minutes.

  4. IV

    Strain through a fine sieve, pressing gently. Return the liquid to the pan.

  5. V

    Whisk in the honey until fully dissolved. Add the lemon juice.

  6. 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.
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Featured from the herbarium

1 plant
Lemon balm
Lemon balm
Melissa officinalis
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