Lemon Balm Syrup

Mrs Q. brought back loads of herbs from her visit to Burgenland where her family has a huge garden and many many organic vegetables and herbs. Most of all she brought lemon balm and oregano. Oregano is now spread out on the balcony to dry and with the masses of lemon balm I made syrup.

This year I tried a new version – in fact two versions to be exact as you can see in the pic above.

Bring the water and the sugar to boil.

Cut oranges in slices and put them with the citric acid and the lemon balm in big preserving glasses (should hold about 2 – 2 1/2 litre). Fill with boiling sugar water and stir until everything is mixed well.
Close glasses and set aside. For about 4-5 days stir daily.

After 5 days strain the liquid, again bring it to boil and let it boil away for a bit. When still hot fill into bottles and let cool down.
Or you can fill it into your ice cube makers and put them in the freezer….