Old Fashioned Lemon Balm and Lemon Verbena Lemonade Syrup

The scent of lemon balm always transports me back to my grandmother’s cottage garden. As a child, I’d spend hours exploring its hidden corners, the air thick with the perfume of herbs and blooming roses. Of all the plants, it was the lemon balm, with its velvety leaves and bright, citrusy aroma, that held the most magic. My grandmother would often brew a simple tea with it, a taste of sunshine that lingered on my tongue. This lemonade syrup, infused with both lemon balm and lemon verbena, is my attempt to capture that feeling in a bottle, a way to carry a piece of her garden with me always.

Recipe Overview

• Prep Time: 5 minutes
• Cook Time: 2 minutes
• Infusion Time: 24-48 hours
• Total Time: 1-3 days
• Yields: 2 Liters
• Dietary Type: Vegan

Ingredients

• 450 g caster sugar
• 600 ml water
• 1 lemon, cut into two halves
• 10 large lemon verbena leaves
• 10 large lemon balm leaves
• ¼ teaspoon tartaric acid or ¼ teaspoon citric acid (optional, for longer shelf life)

Equipment Needed

• Saucepan
• Fine-mesh sieve or colander
• Clean, sterile bottles for storage

Instructions

1. In a saucepan, combine the caster sugar, lemon halves, and water. Heat the mixture over medium heat, stirring constantly until the sugar has completely dissolved. Ensure no sugar granules remain at the bottom of the pan.

2. Once the sugar is dissolved, add the lemon verbena leaves and lemon balm leaves to the saucepan. Bring the mixture to a gentle boil and let it simmer for exactly 2 minutes. This short boiling time extracts the essential oils from the herbs without making the syrup bitter.

3. Remove the saucepan from the heat and, if you are using it, stir in the citric acid or tartaric acid. The acid acts as a natural preservative and will help extend the shelf life of your syrup, especially if you plan to store it at room temperature.

4. Allow the mixture to cool completely. Once cooled, cover the saucepan and let the syrup infuse for 24 to 48 hours in the refrigerator. For a more intense lemon flavor, you can even extend the infusion time to 3 days. The longer the infusion, the more pronounced the herbal notes will become. Taste the syrup after 24 hours and decide if you want to infuse it further.

5. After the infusion period, strain the syrup through a fine-mesh sieve or colander lined with cheesecloth to remove the lemon halves and herb leaves. Discard the solids. The cheesecloth will help remove any fine particles, resulting in a clearer syrup.

6. Pour the strained syrup into clean, sterile bottles. Seal the bottles tightly. Sterilizing the bottles is crucial for long-term storage, preventing mold growth and spoilage. You can sterilize bottles by boiling them in water for 10 minutes or running them through a hot dishwasher cycle.

7. Store the sealed bottles in a cool, dark place for several months, or in the refrigerator for several weeks. Properly stored, the syrup will retain its flavor and freshness for an extended period.

8. To serve, mix 1 part syrup with 4 parts water or sparkling water, adjusting to your taste. Add more syrup for a stronger lemon flavor, or less for a more delicate flavor. Garnish with ice, a slice of lemon, and a sprig of fresh lemon balm or lemon verbena.

Expert Tips & Tricks

• Don’t Over Boil: Boiling the herbs for longer than 2 minutes can result in a bitter syrup. Stick to the specified time for the best flavor.
• Adjust Sweetness: If you prefer a less sweet syrup, you can reduce the amount of sugar slightly. However, remember that sugar also acts as a preservative, so reducing it significantly may shorten the syrup’s shelf life.
• Herb Quality: Use fresh, high-quality lemon balm and lemon verbena for the best flavor. Avoid using dried herbs, as they will not provide the same vibrant aroma and taste.
• Sterilizing Bottles: Ensure your bottles are thoroughly sterilized before filling them with the syrup. This is a critical step in preventing mold and spoilage.
• Citric/Tartaric Acid Alternatives: If you don’t have citric or tartaric acid on hand, you can use a tablespoon of lemon juice instead. However, the shelf life of the syrup may be slightly shorter.
• Enhance Flavor: For an extra layer of flavor, add a few slices of fresh ginger to the syrup during the infusion process. This will add a subtle warmth and spice to the lemonade.

Serving & Storage Suggestions

Serve this delightful lemonade syrup chilled, mixed with sparkling water or still water. It’s perfect for refreshing summer drinks, cocktails, or even drizzled over desserts.

• Storage: Store unopened bottles in a cool, dark place for up to 6 months. Once opened, store in the refrigerator for several weeks.
• Serving: Serve over ice with fresh lemon slices and sprigs of lemon balm or lemon verbena. It is a wonderful addition to summer picnics or backyard barbecues.
• Beyond Lemonade: Use this syrup to flavor cocktails (especially gin and vodka based drinks), add a splash to iced tea, or drizzle over pancakes and waffles for a lemony twist.

Nutritional Information

Please note that these values are approximate and may vary based on specific ingredient brands and measurements.

Nutrient	Amount per Serving	% Daily Value
Calories	120 kcal	6%
Total Fat	0g	0%
Saturated Fat	0g	0%
Cholesterol	0mg	0%
Sodium	1mg	0%
Total Carbohydrate	30g	11%
Dietary Fiber	0g	0%
Sugars	30g	N/A
Protein	0g	0%

Variations & Substitutions

• Herb Variations: Experiment with other herbs, such as mint, rosemary, or thyme, for unique flavor combinations. Just be sure to use them sparingly as some herbs can overpower the lemon flavor.
• Citrus Variations: Try using different citrus fruits, such as grapefruit or lime, in combination with the lemon. This will add a more complex flavor profile to your syrup.
• Sugar Substitutes: For a lower-sugar option, you can use a sugar substitute like stevia or erythritol. However, be aware that these substitutes may alter the taste and texture of the syrup.
• Sparkling Infusion: For an extra fizzy treat, use sparkling water or club soda instead of still water. You can also use flavored sparkling waters to complement the lemon and herb flavors.

FAQs (Frequently Asked Questions)

Q: Can I use dried lemon balm and lemon verbena instead of fresh?
A: While fresh herbs are highly recommended for the best flavor, you can use dried herbs. Use about one-third the amount of dried herbs compared to fresh (approximately 3 grams of each herb). Be aware that the flavor might not be as vibrant.

Q: How do I know if my syrup has gone bad?
A: Check for signs of mold, discoloration, or an unusual odor. If any of these are present, discard the syrup. A slight cloudiness is normal, but significant changes indicate spoilage.

Q: Can I freeze this syrup?
A: Yes, you can freeze the syrup for longer storage. Pour it into freezer-safe containers, leaving some headspace for expansion. Thaw in the refrigerator before using.

Q: What can I use this syrup for besides lemonade?
A: This syrup is versatile! Use it to flavor cocktails, teas, sparkling water, or drizzle over desserts like pancakes, waffles, or ice cream. It also makes a lovely addition to marinades for chicken or fish.

Q: My syrup is too sweet. What can I do?
A: Add a squeeze of fresh lemon juice or a splash of vinegar to balance the sweetness. You can also dilute the syrup with more water when serving.

Final Thoughts

This Old Fashioned Lemon Balm and Lemon Verbena Lemonade Syrup is more than just a recipe; it’s an invitation to embrace the simple pleasures of life. With each sip, you’ll be transported to sun-drenched gardens and carefree afternoons. I urge you to give this recipe a try and experience the magic for yourself. Share your creations with friends and family, and don’t hesitate to experiment with variations to create your own signature lemonade. Cheers to sunny days and refreshing flavors!