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
Stems and the flowers themselves and put in a larger bowl. Add sliced lemon 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.