Lemon Balm Syrup

Bring water to a boil in a large saucepan. Remove from the heat and let the sugar dissolve in it, stirring diligently.

Pour the sugar water over the lemon balm leaves and apple pieces. Mix in lemon slices and citric acid. Let steep for 48 hours, stirring occasionally. After this time, strain through a fine sieve and filter through a dish strainer.

Pour into clean, small bottles. (clean rinsed bottles for 10 min at 100 degrees Celsius in the oven sterilize) Unopened, cooled and stored in the dark at least 1 year.

(Cellar) Keep opened bottles in the refrigerator.

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