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Lemon balm syrup in a half gallon mason jar.

Simple Lemon Balm Syrup Recipe

Make your own lemon balm syrup to use as a sweetner, for cooking, or just a delicious tea! Then enjoy the calming benefits of this delicious herb.
4.80 from 15 votes
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Course: Herbal Remedy
Cuisine: American
Keyword: Lemon Balm Syrup
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 64 servings
Calories: 25kcal

Ingredients

  • 2 cups lemon balm leaves
  • 5 cups water
  • 1 1/2 cups raw honey local is best

Instructions

  • 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.

Video

Notes

  • Because we have a large family, we go through this amount of syrup quickly. To ensure it doesn’t go to waste, we add it to tea and lemonade as a sweetener.
  • If you aren’t able to go through it as fast as we do, freezing the syrup is another easy way to store it for later use.

Nutrition

Serving: 1Tablespoon | Calories: 25kcal | Carbohydrates: 7g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 2mg | Potassium: 12mg | Fiber: 1g | Sugar: 7g | Vitamin A: 60IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 1mg