Why You’ll Love This Recipe
I love Lemon Balm Syrup because I get a satisfying combination of fresh citrus aroma and soft herbal sweetness in every drop. Fresh lemon balm leaves, a squeeze of lemon, and a touch of vanilla give the syrup plenty of bright, garden-fresh flavor, while the sugar keeps it smooth and pourable.
I also appreciate how simple this recipe is. I steep fresh leaves in hot syrup in one small saucepan, so I get a homemade sweetener with minimal cleanup, and it’s a great way to use up the lemon balm that grows so generously in my garden.
Another reason I keep this recipe in my rotation is its flexibility. I can use it in teas, lemonade, sparkling water, cocktails, and desserts, and I can adjust the strength of the herb to suit my taste.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements below.)
For the Syrup
- 1 cup water
- 1 cup granulated sugar
- 1 packed cup fresh lemon balm leaves (about 1 large handful), rinsed and patted dry
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon vanilla extract
- Pinch of salt
For Flavor (Optional)
- 1 strip lemon peel
- 2 to 3 fresh mint leaves
- 1 teaspoon fresh grated ginger
- 1 tablespoon honey
For Serving
- Iced tea, lemonade, and sparkling water
- Gin cocktails, vodka sodas, and prosecco spritzes
- Fresh fruit salads, yogurt, or vanilla ice cream
- Cake layers, for brushing
- Hot tea or herbal infusions
Directions
- I rinse the lemon balm leaves under cool water and pat them completely dry with a clean towel. I gently bruise the leaves with my hands or the back of a spoon to help release their aromatic oils.
- In a small saucepan, I combine the water, sugar, and salt. I place the saucepan over medium heat and stir until the sugar dissolves completely, about 2 to 3 minutes.
- I bring the mixture to a gentle simmer and cook for 1 to 2 minutes until the syrup looks clear and slightly glossy. I take care not to boil it hard, since that can cause the syrup to thicken too much or crystallize.
- I remove the saucepan from the heat and add the lemon balm leaves, pressing them down gently so they’re fully submerged. If I’m using lemon peel, mint, or ginger, I add them now.
- I cover the saucepan and let the leaves steep for 20 to 30 minutes. I take care not to steep much longer, since the fresh lemony flavor can turn grassy and dull.
- I strain the syrup through a fine-mesh sieve into a clean jar or bowl, pressing gently on the leaves to extract the liquid.
- I stir in the lemon juice and vanilla extract.
- I let the syrup cool completely, then cover it with a lid and refrigerate it. I shake or stir it before each use.
Servings and Timing
I get approximately 1 cup of syrup, which provides about 16 tablespoons.
- Servings: About 1 cup
- Prep time: 5 minutes
- Cook time: 5 minutes
- Steeping time: 20–30 minutes
- Total time: About 20 minutes of active time, plus steeping and cooling
The exact flavor depends on the freshness of the leaves and how long I steep them, so I taste the syrup before bottling it and adjust the steeping time next time to match my preference.
Variations
- Lemon Balm Mint Syrup: I add a handful of fresh mint leaves along with the lemon balm for a cooler, more refreshing flavor.
- Honey Lemon Balm Syrup: I replace half of the sugar with honey for a softer, floral sweetness.
- Lemon Balm Ginger Syrup: I simmer a few slices of fresh ginger with the sugar and water before adding the leaves.
- Rich Lemon Balm Syrup: I use 2 cups of sugar and 1 cup of water for a thicker, 2:1 syrup that lasts longer and adds more sweetness per drop.
- Dried Lemon Balm Version: I use 1/4 cup of dried lemon balm in place of the fresh leaves and steep for 15 to 20 minutes.
- Sugar-Free Version: I use a 1:1 granulated sugar substitute, such as allulose or a monk fruit blend, and keep the syrup in the refrigerator for up to 2 weeks.
Storage/Reheating
I prefer using Lemon Balm Syrup within the first couple of weeks because the fresh lemon aroma is at its brightest, but it keeps well in the refrigerator.
I let the syrup cool completely, then transfer it to a clean, airtight jar or bottle and refrigerate it promptly. I keep a 1:1 syrup refrigerated for up to 2 weeks, and a 2:1 syrup for up to 1 month.
If the syrup thickens in the refrigerator, I warm the jar in a bowl of hot water or microwave it for 10 to 15 seconds, then stir until smooth. I can also add a splash of warm water to loosen it.
I can freeze the syrup in ice cube trays or freezer-safe containers for up to 3 months. I pop out a cube whenever I need a single serving for tea, lemonade, or cocktails.
I always use a clean spoon when I dip into the jar, and I discard the syrup if it looks cloudy, smells sour, or shows any mold.
FAQs
What does lemon balm syrup taste like?
It tastes sweet and lightly citrusy, with a soft herbal, slightly minty finish. It’s milder and more delicate than lemon juice, so it adds fragrance without much tartness.
Can I use dried lemon balm instead of fresh?
Yes. I use about 1/4 cup of dried leaves in place of 1 cup of fresh leaves. Dried lemon balm has a more herbal, less lemony flavor, so I add a little extra lemon juice or peel.
Why did my syrup turn brown or dull?
Heat can dull the bright green color of the leaves, so the syrup usually turns pale gold or light amber. I add the leaves off the heat and avoid steeping them too long to keep the flavor as fresh as possible.
How much syrup should I use in a drink?
I start with 1 to 2 tablespoons for a glass of iced tea or sparkling water and adjust to taste. Because the syrup is concentrated, a small amount goes a long way.
Where can I find lemon balm?
I grow it in my garden, since it’s easy and vigorous, or I look for it at farmers’ markets and herb nurseries. Fresh lemon balm is also sold in some grocery stores near the other fresh herbs.
Conclusion
Lemon Balm Syrup is one of my favorite ways to turn a handful of garden leaves into a bright, fragrant, and satisfying sweetener. Fresh lemon balm, a touch of lemon, and a hint of vanilla come together for a syrup that feels special but takes hardly any effort
Print
Lemon Balm Syrup is a light, citrusy herbal syrup with a soft lemon-mint flavor. You make it by steeping fresh lemon balm leaves in a simple sugar syrup, which takes about 10 minutes of hands-on time. Stir it into iced tea, lemonade, sparkling water, and cocktails, or drizzle it over fruit, yogurt, and cakes.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 1 hour 5 minutes
- Yield: About 1 cup (16 tablespoons)
- Category: Beverage
- Method: Stovetop
- Cuisine: American
Ingredients
- 1 cup (240 ml) water
- 1 cup (200 g) granulated sugar
- 1 packed cup (about 25 g) fresh lemon balm leaves, lightly bruised
- 1 strip lemon peel (optional)
- 1 tablespoon fresh lemon juice
- Pinch of salt
Instructions
- Rinse the lemon balm leaves and pat them dry. Gently bruise them by pressing or lightly rolling them between your palms to release their oils.
- Combine the water, sugar, and salt in a small saucepan over medium heat.
- Stir until the sugar dissolves completely, about 3 to 4 minutes, and the mixture just begins to steam. Do not let it boil.
- Remove the pan from the heat and add the lemon balm leaves and lemon peel, if using. Press the leaves down so they are submerged.
- Cover and steep for 20 to 30 minutes, tasting after 20 minutes.
- Strain through a fine mesh strainer into a clean jar or bottle, pressing lightly on the leaves. Discard the leaves and peel.
- Stir in the lemon juice.
- Cool completely, then cover and refrigerate.
Notes
- Use fresh leaves: Fresh lemon balm has the brightest flavor. Dried leaves taste hay-like, so use about 2 tablespoons if fresh is not available.
- Don’t boil the leaves: Heat destroys the delicate lemon aroma, so add them off the heat.
- Color: The syrup will be pale golden-green, and it may darken slightly over time. A little lemon juice helps keep the color bright.
- How much to use: Use 1 to 2 tablespoons per drink.
- Storage: Keep in an airtight container in the refrigerator for up to 2 weeks.
- Freezing: Freeze in ice cube trays, then store the cubes in a freezer bag for up to 3 months.
- Ways to use it: Add to iced tea, lemonade, sparkling water, gin or vodka cocktails, or drizzle over berries, melon, panna cotta, or pound cake.
- Flavor ideas: Add a few mint leaves, a slice of fresh ginger, or a sprig of thyme while steeping.
Nutrition
- Serving Size: 1 tablespoon
- Calories: 48
- Sugar: 12 g
- Sodium: 1 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 12 g
- Fiber: 0 g
- Protein: 0 g
- Cholesterol: 0 mg
