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Lemon Balm & Ginger Syrup
Prep Time
5
minutes
mins
Additional Time
1
hour
hr
Total Time
1
hour
hr
5
minutes
mins
Author:
Constance Smith - Cosmopolitan Cornbread
Ingredients
1/4
c
dry lemon balm leaves
1/2 c if using fresh
2
in
piece of fresh ginger
peeled and minced (or 2 Tb dry ginger root - not powdered)
1
Tb
fresh lemon zest
2/3
c
boiling water
2
Tb
lemon juice
1/2
c
raw honey
Instructions
Combine the lemon balm, ginger, and lemon zest in a large coffee mug, mason jar, or bowl.
Pour in the hot water. Place a saucer or lid over the top to hold in the heat.
Let this steep like a tea for 1 hour.
Using a very fine sieve or cheese cloth, strain the solids from the liquid.
Combine the tea, lemon juice, and raw honey in a lid with a jar. Shake it to mix well.
Store they syrup in your refrigerator for up to 2 weeks.
Notes
Take by the spoonful to help with minor cold & flu symptoms. Be mindful about allergies or age limitations when using honey.
See This Recipe:
https://cosmopolitancornbread.com/lemon-balm-ginger-syrup/
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