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Lemon Balm Liqueur

Billi Parus
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A delicate homemade liqueur made with lemon balm leaves and stems, perfect for basting meats, using in sauces, or as a light aperitif.
Cook Time 1 hour
Infusion Time (at least 1 month) 30 days
SERVINGS: 3.5 cups
RECIPE CATEGORY: Beverages

Ingredients
  

  • 1 ½ cups sugar
  • ¼ cup water
  • 2 cups firmly packed leaves and tender stems of lemon balm (Melissa)
  • 1 liter vodka or brandy

Instructions
 

  1. Combine sugar and water in a saucepan, bring to a boil, and stir until sugar is completely dissolved.
  2. Pack lemon balm leaves and tender stems into a large glass container.
  3. 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.
  4. 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.
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