Lemon Balm Syrup (Cold Version)

Recipe for about 8 l syrup

Preparation for lemon balm syrup: separate the lemon balm leaves from the stems and use only the leaves. Do not use brown or stained leaves! Wash the leaves (rinse with cold water) and place in a household 10-liter bucket.

Prepare the syrup: Pour the sugar over the leaves in the bucket. Then add the sliced lemons and oranges and the citric acid. Now fill the bucket with 4 l of cold water. Cover the bucket tightly with plastic wrap and place it in a sunny, warm place. Leave the syrup to infuse for about 3 days, stirring daily. The sugar must be completely dissolved before the syrup is ready.

Strain the syrup and bottle it: Squeeze and remove the lemon balm leaves, lemon and orange slices. Then stir in the hermitage aid. To make it easier to bottle the syrup, first put it in a larger container with a spout and then pour it through a funnel into the bottles (previously rinsed with alcohol and clean). Immediately close the bottles with the lemon balm syrup and store them.

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