Melissa Mint Syrup (Memi Juice)

For the lemon balm mint syrup (Memi juice), put two liters of water in a large pot and bring to a boil, add the sugar and until it dissolves and remove the solution from the heat.

While the sugar water is still hot, stir in and dissolve the citric acid and the hermetic aid, then allow the liquid to cool.

Squeeze the lemons, add the juice and the peels to the pot.

Lastly, stir in the lemon balm and mint leaves and cover.

Leave in a cool place for 2-3 days.

Then strain and squeeze the juice. Rinse the bottles with boiling water and bottle the syrup. The syrup can be drunk immediately, but after 2-3 weeks it is even better! You get about 3.5 L- 4 L syrup from the mass.

Preparation Tip:

If you have too many lemon balm and mint leaves, you can add more of the herbs to the syrup. Of course, you can also add other herbs. The syrup is especially refreshing with mineral or even in sparkling wine!

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