Rinse fresh lemon balm leaves, and remove the stems.
Put lemon balm leaves at the bottom of the pan. Add the water, and make sure the leaves are completely covered.
Over medium heat, bring the water to a boil. Cover the pan partially.
Turn down the heat and let simmer for about 30 minutes, stirring occasionally to make a lemon balm tea.
Take the lemon balm tea and pour it through a strainer, removing all the leaves out of the liquid tea.
Return to the heat and allow it to reduce down to about 3 cups of tea.
Let tea cool before pouring over honey (boiling water will break down the beneficial enzymes of the raw honey).
Pour local raw honey into a jar.
Pour the tea into the jar with the local raw honey and stir until completely combined. For enhanced flavor, add lemon juice or ginger.
Lemon balm syrup will last a few weeks in the fridge in an airtight container.