Lemon Balm Syrup is an unmistakable smile maker. The fresh, lemony taste is a delicious way to reduce anxiety and calm an upset stomach. The scent is irresistible. It’s so good for common ailments that it should be in every one’s refrigerator.
Lemon balm treats more than just the blues. It’s good for upset stomachs too. Just like many of the members of the mint family, lemon balm eases digestion just as it has soothing effect on the nerves.
It is good medicine against members of the virus family that includes chicken pox, shingles and herpes. It is a spoonful of goodness which combats the rash and inflammation common to these viruses.
- 2 cups Lemon Balm (fresh)
- 1/8 cup Lemon peel (dried)
- 2 cups water
- 3 cups honey
- 6-10 drops lemon essential oil (optional)
- 1 measuring cup
- 1 set of measuring spoons
- 2 small cook pots (1 with lid)
- 1 strainer
- 1 clean, resealable bottle
- 1 label
- Pour the lemon peel into the cook pot with the water and heat to boiling.
- Take cook pot immediately off the heat source.
- Add the fresh lemon balm.
- Cover pot with lid and allow herbs to steep a minimum of 20 minutes or until water darkens.
- Pour herbs through the strainer and keep 2 cups of infused water for syrup.
- Using The Practical Herbalist’s simple Syrup Making Instructions, heat honey and infused water to make syrup.
- More honey may be added for a sweeter syrup.
- Stir lemon essential oil to cooled product if more flavor is desired.
- Pour finished product into bottle and label clearly.
Storage and Use
Store Lemon Balm Syrup in the refrigerator for up to 3 months. (Note: In my experience, some honey types store longer than others.)
Children under 12: Take 1 teaspoon of syrup no more than 4 times daily.
Adults: Take 1 tablespoon of syrup no more than 4 times daily.
Not intended for children under age 2.