Mint and Lemon balm Sweet Summer Syrup
This syrup turned out even more delicious than I thought it would be. I spent a lovely day at three different gardens harvesting six different kinds of mint. It was fascinating how different they all look, smell and taste: from fuzzy, light green apple mint to shiny, dark green/purplish chocolate mint to variegated white and green pineapple mint to a curly leaf spearmint. I was infused with mint! The cooling properties of mint are strong and easily recognizable: that icy cold feeling of menthol in an altoid or candy cane. And many know about the common household remedy of a cup of mint tea for indigestion or stomach upset. I mixed in some lemon balm for its sunny smile that lifts the spirits, as well as its digestive support. I used half the amount of sugar of a traditional simple syrup, making it lightly sweet and very minty (and also not shelf stable, so keep it in the fridge!). Enjoy some in sparkling water with ice and a squeeze of lime. It’s divine.
Suggested Use: 1-3 teaspoons, as often as you want it! **Keep Refrigerated**
peppermint, chocolate mint, apple mint, pineapple mint, spearmint, lemon balm, fresh organic lemon peel, water, raw organic sugar