Rose and Lemon Balm Syrup

A delicious syrup that can be enjoyed diluted with water or used to enhance summer cocktails, such as gin and tonic, and iced tea.

Details

  • Preparation Time: 45 minutes
  • Cooking Time: 15 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 30

Ingredients

  • 200 g Mint

  • 150 g Elderberry, flower, fresh

  • 2 piece Lemon, fresh, without shell

  • 3 l Water

  • 3 kg Sugar, white

  • 2 bags Sugar, white

Steps

  1. Clean the lemon balm leaves and rinse them quickly.

  2. Carefully separate the rose petals from the flower, ensuring not to wash them. Discard the center part of the rose.

  3. Pour 3 liters of water into a container and soak the rinsed lemon balm leaves, cleaned rose petals, and lemon slices. If you don’t have organic lemons, add citric acid to the water. Let it soak for 24 hours, stirring occasionally.

  4. After 24 hours, strain the liquid and squeeze the leaves well to extract as much juice and aroma as possible. Add regular and vanilla sugar to the liquid, then bring it to a boil and cook for about 15 minutes. Add lemon juice or citric acid to taste if desired.

  5. Pour the prepared syrup into bottles, seal them tightly, and store in a cool, dark place until use.

Nutrition Information (Per 100g)

  • Calories: 183.79 kcal
  • Fat: 0 g
    • Saturated Fat: 0 g
  • Carbohydrates: 46.92 g
    • Sugars: 46.15 g
  • Protein: 0.11 g
  • Fiber: 0.37 g

Advice

Pick roses in the morning and before rain (ensuring it hasn’t rained for at least a few days), as their aroma is strongest at this time. Thoroughly inspect lemon balm leaves, as small insects may hide underneath. If you don’t have organic lemons, you can use just the juice. The recipe specifies the recommended weight of lemon balm and roses. You can add more lemon balm and rose petals to the specified amount of water if desired, resulting in an even more flavorful and aromatic syrup.