Lemon Balm Simple Syrup

A refreshing syrup to sweeten tea, hot or cold, drizzle over cake or ice cream.

2 cups water
2 cups sugar
1 cup fresh lemon balm leaves, loosely packed

Stir together first 3 ingredients in a medium saucepan over medium-high heat. Bring to a boil, stirring occasionally, and boil 1 minute or until sugar is dissolved.

In a medium pot add water and sugar. Warm over medium heat. Bring to a boil, stirring occasionally, and boil 1 minute or until sugar is dissolved. (The water will once again be clear when the sugar has dissolved.)

Remove from the heat and pour into a glass container with a tight fitting lid.

Take your lemon balm leaves off of the stem, and tear the leaves into smaller pieces.

Stuff your torn lemon balm leaves into your glass jar, and slowly pour in the warm syrup. Allow the syrup to cool completely on the counter before putting on the cap and storing in the fridge. Let your syrup sit for several days in the fridge before using it, and if you like a more intense lemon flavour (the lemon balm has quite a gentle taste) then feel free to add a slice of lemon to your jar.

Drizzle your simple syrup to the beverage of your choice.

Cover and chill 4 hours. Syrup may be stored in refrigerator up to 1 month.

Makes about 1 cup.