Lemon Balm Syrup

10 June 2022 by Natanja

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  • Refreshing, sweet and delicious: this lemon balm syrup is a tasty drink for hot summer days.

    Recently the lemon balm in my garden had gotten so tall, that despite regularly harvesting its leaves for tea, it was time to prune it back…big time. All those flavorful stalks and leaves I cut away, ended up in a refreshing syrup, which was so delicious, I spontaneously decided to share the recipe on my blog. Making lemon balm syrup is incredibly easy and it is a great gift to bring along to summer BBQs or parties. 

    Lemon Balm

    Lemon balm is a perennial herb belonging to the mint family. The plant prefers a half-shade or sunny location and can be left outside throughout the winter. While it loses all its leaves during the cold months, it grows back from the rhizomes the following year.

    The medicinal herb is known for its soothing and calming qualities and has been used since the Middle Ages for a variety of symptoms such as stomach or menstrual cramps, insomnia and anxiety. In the kitchen it can be used for sweet and savory dishes. It makes a refreshing summer pesto when mixed with basil and a delicious addition to fruit salads or fruit-based desserts. 

    Lemon balm syrup on a grey serving tray

    Infusing the mixture

    Technically you can let your syrup infuse for just 24 h, or for up to 3 days. I really enjoyed the flavor after 2 days, which is why I state 48 h in the recipe. It’s important to let it infuse in a cool, dark place to avoid fermentation.

    Sterilizing the bottles

    To ensure that your syrup will keep for several months, it’s important to sterilize the bottles. For this you will need heat-proof and airtight bottles. To sterilize them, boil water and fill the bottles with boiling water until they are completely full. Also pour it over the lids. Using tongs or a thick oven mitt, carefully empty out the bottles. Now your bottles are ready to be filled. 

    Pouring sparkling water onto lemon balm syrup

    Syrup Variations

    Instead of solely using lemon balm, a mix of 2/3 lemon balm and 1/3 mint also makes a tasty syrup. Or you can experiment with other herbs such as lemon verbena or different types of mint (lemon mint, strawberry mint, apple mint..).

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    Two glasses of lemon balm lemonade next to a bottle of lemon balm syrup

    Lemon Balm Syrup

    • Total Time: 15 minutes
    • Yield: 1.5 l syrup (1.6 qt) 1x


    Refreshing, sweet and delicious: this lemon balm syrup is a tasty drink for hot summer days.


    • 250 g fresh lemon balm (8.8 oz)
    • 2 organic lemons
    • 1.5 l water (1.6 qt)
    • 1.5 kg white granulated sugar (3.3 lbs)
    • 30 g citric acid (1 oz)
    • sterilized airtight bottles


    1. Fill the sink or a large bowl with water and wash the lemon balm. Pat it dry with a kitchen towel and remove any very thick stems. Wash the lemons and cut into slices.
    2. Add the water and sugar to a large pot and cook until it starts to boil, stirring occasionally. Remove from the heat and stir in the citric acid.
    3. Add the lemon balm stalks and the lemon slices. Let the mixture cool completely, then cover with a lid and let it infuse in a cool dark place for 48 h.
    4. Remove the lemon balm and lemon slices and pour through a cheese cloth into sterilized bottles. 

    Keywords: lemon balm syrup, lemon balm lemonade, homemade lemon balm syrup, how to make lemon balm syrup


    Disclosure: This post may contain affiliate links, but these are all products I highly recommend. I won’t put anything on this page that I haven’t verified and/or personally used.

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