Lemon Balm Simple Syrup Recipes

LEMON SIMPLE SYRUP

Steps:

• Heat sugar, zest, and 2 cups water in a small saucepan over medium-high heat, stirring, until sugar has dissolved. Bring to a boil. Pour through a fine sieve into a medium bowl; discard solids. Let cool completely. Stir in lemon juice.

LEMON BALM SIMPLE SYRUP

Steps:

• Rinse lemon balm under running water to clean. Stir together all 3 ingredients in a medium saucepan over medium-high heat. Using a spoon, gently smash them against the sides of the pot to release the flavor.
• Remove from heat, and let stand 30 minutes. Pour liquid through a wire-mesh strainer into an airtight container or Mason jar, discarding lemon balm leaves. Cover and chill 4 hours. Syrup may be stored in refrigerator up to 1 month or poured into a plastic freezer container or an ice cube tray and kept frozen for up to one year.

FRESH PEACHES WITH LEMON BALM & BAY SYRUP

Steps:

• Prepare two days in advance: dissolve the sugar in a pan with 300ml/1⁄2 pint water over a low heat. Put the lemon balm and bay leaves in a bowl. Pour in the hot syrup and lime juice, cover and leave in a cool place for at least 2 days.
• Several hours ahead, have ready a bowl of iced water. Plunge the peaches one at a time into a saucepan of boiling water. Remove from the pan immediately and put in iced water.
• Peel the peaches, then cut them in half and remove the stones. Put the halves in a bowl and strain the syrup over. Cover and chill for about 2 hours, basting from time to time.
• To serve, spoon a peach and some syrup into each dessert glass and serve with clotted cream and Balmoral biscuits on the side.

OLD FASHIONED LEMON BALM AND LEMON VERBENA LEMONADE SYRUP

Steps:

• Place the sugar, lemon halves and water into a saucepan and heat until the sugar has completely dissolved.
• Add the lemon verbena and lemon balm leaves and boil for 2 minutes; leave to cool. Add the citric or tartaric acid if using at this stage. Allow to cool and then cover and allow to infuse for 24 to 48 hours, depending on what strength you require. (I have left this for 3 days sometimes too, for a real lemon zing.).
• Sieve through a fine mesh or colander, discarding the lemon halves and the herb leaves - then pour into clean and sterile bottle/s; seal tightly and store in a cool dark place for several months or in the fridge for several weeks.
• To use: 1 part syrup to 4 parts water or sparkling water, to taste - add more for a stronger lemon flavour or less for a more delicate flavour. Add ice, a slice of lemon and some lemon balm or lemon verbena leaves as a garnish.