DIY lavender syrup for sweet dreaming

It’s time to preserve a little bit of summer for the colder days. Lemon balm and lavender are the perfect combination for sweet, peaceful dreams.

For 1 liter of lemon balm-lavender syrup you will need:

6 fresh lemon balm stems (or 20g dried )

5 fresh lavender flower stems (or 10g dried )

1 liter of water

500-800g of cane sugar

Method:

Stems and the flowers themselves and put in a larger bowl. Add sliced ‚Äč‚Äčlemon and citric acid to them. Stir and let stand.

Bring the water and sugar to a boil, stirring until the sugar is completely dissolved. Then set aside and when the mixture has a temperature of 40C (a little higher than body temperature) pour it on the flowers. Cover the bowl and let it stand for 2-3 days. Then strain the syrup and store in the refrigerator. Thanks to the high sugar content, which acts as a preservative, the syrup lasts up to 1 year.

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