Strawberry Balm Syrup
 
Prep time
Mix time
Total time
 
Delicious with ice cream, waffles, or in a drink. Try making it with lemon verbena or lemon thyme, too.
Author:
Recipe type: Syrups
Serves: 1 bottle
Ingredients
  • 2 pints strawberries
  • 3 Cups sugar; approximately
  • 10 lemon balm sprigs, fresh
VARIATION
LEMON THYME SYRUP
  • 2 pints raspberries; 4 half pints
  • 3 Cups sugar; approximately
  • 10 thyme sprigs, fresh
Instructions
  1. Wash and hull the strawberries, place in a bowl, and crush with the back of a wooden spoon or a potato masher.
  2. Line a medium bowl with cheesecloth, pour the crushed strawberries and their juice into the cloth, then gather up the corners and squeeze until all the juice has been almost totally extracted.
  3. Weigh the juice, then combine it with an equal amount of sugar and the lemon balm in a non-aluminum saucepan.
  4. Bring to a boil and boil it for 5 minutes.
  5. Remove from the heat, skim any foam from the top, and let cool.
  6. Discard the lemon balm before bottling.
  7. Store in the refrigerator.
  8. MAKES: 1 TO 2 HALF PINTS
Notes
To make a drink: put several Tablespoons in bottom of glass, add cold or sparkling water and ice. SOURCE: The Herbal Pantry by Emelie Tolley and Chris Mead
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