Lemon Balm Liqueur
A delicate homemade liqueur made with lemon balm leaves and stems, perfect for basting meats, using in sauces, or as a light aperitif.
Instructions
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Combine sugar and water in a saucepan, bring to a boil, and stir until sugar is completely dissolved.
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Pack lemon balm leaves and tender stems into a large glass container.
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Cool syrup to lukewarm and pour over herbs. Add vodka or brandy. Cap and store in a cool, dark place for at least one month, shaking occasionally.
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Strain before decanting into bottles. Use for basting mild meats, poultry, seafood, or in sauces. Delicious with fruit and desserts or as an aperitif.
Notes
Experiment with other herbs such as rose geranium, lemon verbena, sweet marjoram, and pineapple sage.
