Lemon balm syrup

Makes About 375 ml (1½ cups)Time 15 minutes, plus 5 days steepingKeeps Up to 6 months in a cool, dark place

• 25 g (1 oz) lemon balm leaves
• 250 ml (1 cup) water
• 250 g (1¼ cups) white sugar
• 5 g (1¼ tsp) citric acid
• ½ unwaxed lemon: thinly pared zest and juice

How to make it

1. 1This is the Der Standard recipe, quartered. Wash the lemon balm, pat it dry and pick the leaves off the stems.
2. 2Bring the water to a boil. Add the sugar, citric acid and lemon zest (yellow part only; the white pith is bitter). Boil a few minutes, then let cool.
3. 3Add the lemon juice and the leaves. Cover and leave 5 days somewhere cool and dark, stirring now and then.
4. 4Strain through a fine cloth into sterilized bottles. Rest the caps on loosely rather than screwing them tight, in case it ferments.

Utopia.de’s version uses a little less sugar (1.5 kg to 2 litres water), pours the hot syrup over the lemon balm with lemon slices, citric acid and a pinch of salt, and steeps it just 24 hours in the fridge.

Recipe: Der Standard: Melissensirup (lemon balm syrup), Alessandra Dorigato · Checked against: Utopia.de: Zitronenmelissensirup

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