Recipe: Strawberry Lemon Balm Syrup with a Raspberry Thyme Syrup Variation

STRAWBERRY LEMON BALM SYRUP

"Delicious with ice cream, waffles, or in a drink. Try making it with lemon verbena or lemon thyme, too."

2 pints strawberries
3 cups sugar (approximately)
10 fresh lemon balm sprigs

Wash and hull the strawberries, place in a bowl, and crush with the back of a wooden spoon or a potato masher.

Line a medium bowl with cheesecloth, pour the crushed strawberries and their juice into the cloth, then gather up the corners and squeeze until all the juice has been extracted.

Weigh the juice, then combine it with an equal amount of sugar and the lemon balm in a non-aluminum saucepan. Bring to a boil and boil it for 5 minutes. Remove from the heat, skim any foam from the top, and let cool.

Discard the lemon balm before bottling. Store in the refrigerator.

TO MAKE A DRINK:
Put several tablespoons of the syrup in bottom of glass, add cold or sparkling water and ice.

VARIATION:

RASPBERRY THYME SYRUP

Replace the above ingredients with:
2 pints raspberries (4 half pints)
3 cups sugar (approximately)
10 fresh thyme sprigs

Follow instructions above.

Makes 1 to 2 half pints
Source: The Herbal Pantry by Emelie Tolley and Chris Mead