Lemon balm syrup – breath of freshness in the heat of the summer
Is there anyone who doesn’t like aromatic lemon balm? What you need to know is that if you want to take advantage of its healthy ingredients, you need to harvest it before it blossoms, because it then loses its healing properties. The best time to get fresh lemon balm begins in the different parts of the country from the second half of April to the end of June. Before we go ahead to the recipe of our Lemon balm syrup, let’s see why the
Lemon balm is useful:
- contains substances that fight free radicals
- strengthens the immune system
- has antioxidant action
- helps against viruses and cough
- suppresses nausea and stimulates appetite
- helps against neurosis and migraine
- helps against sore gums and bad breath
- works soothing and helps sleep.
Lemon balm syrup can be made very easy. The recipe is the same as for elderberry syrup, just replace the herbs.
- 50-60 lemon balm leaves
- 1 liter of spring or mineral water
- 1 kg of sugar
- 3 Citric acid powders
The easiest way to make a lemon balm syrup is by taking a bottle of 1.5 liters of mineral water, shrinking about 0.5 liters to free up space. Push in the pre-washed leaves of lemon balm and leave them to stay for up to 48 hours.
Pour the liquid into a saucepan by squeezing it through the gauze. Add the sugar and stir well until full and dissolve. Add the Citric acid powders and mix again.
You already have a fresh drink for the summer. When consuming, dilute with carbonated or mineral water. You’ll get a great combination if you add slices of lemon or lime.