Fresh strawberries, fragrant lemon balm, and a splash of lemon juice come together in this garden-inspired homemade syrup. While the strawberry flavour takes centre stage, the lemon balm adds a subtle herbal note that makes the syrup taste brighter, fresher, and just a little more special. I am honestly obsessed with layering flavour notes; it elevates the main note, giving it that something extra.
This recipe starts with my classic homemade strawberry syrup and adds fresh lemon balm for a subtle garden-inspired twist. Perfect for iced lattes, matcha, sparkling water, lemonade, and mocktails, this easy homemade syrup is a beautiful way to make the most of strawberry season.
Why You'll Love This Strawberry Lemon Balm Syrup
- Fresh strawberry flavour with a subtle herbal finish
- Easy to make with simple ingredients
- Perfect for coffee, matcha, and sparkling drinks
- A great way to use fresh lemon balm from the garden
- Ready in under 30 minutes
What Does Lemon Balm Taste Like?
Lemon balm is a member of the mint family known for its soft citrus aroma and delicate herbal flavour. Unlike mint, it isn't overpowering. In this syrup, the lemon balm doesn't compete with the strawberries. Instead, it adds a fresh garden note that enhances the overall flavour.
The result is still unmistakably strawberry syrup, but with a little extra depth and brightness.
Ingredients
- 1 cup fresh or frozen strawberries, hulled and sliced
- 1 cup water
- 1 cup granulated sugar
- 1 cup loosely packed fresh lemon balm leaves, divided
- 1 tablespoon fresh lemon juice
- Pinch of fine sea salt
How to Make Strawberry Lemon Balm Syrup
Step 1: Simmer the strawberries
Add the strawberries, water, sugar, salt, and half of the lemon balm leaves to a medium saucepan. Make sure to bruise the lemon balm.
Bring to a gentle simmer over medium-low heat. Cook for 8–10 minutes, stirring occasionally and lightly pressing the strawberries as they soften.
Step 2: Steep the lemon balm
Remove the saucepan from the heat.
Lightly bruise the remaining lemon balm leaves between your fingers and add them to the saucepan.
Cover and let steep for 10–15 minutes.
Step 3: Strain and finish
Strain the syrup through a fine mesh sieve into a bowl or measuring cup. I like to return the syrup to the pan to simmer for another 5 minutes.
Stir in the lemon juice.
Allow the syrup to cool completely before transferring it to a jar or bottle.
Tips for Success
- Bruising the lemon balm helps release more flavour into the syrup.
- Keep the simmer gentle to preserve the fresh strawberry flavour.
- Add the lemon juice after straining for the brightest flavour.
- Cover the saucepan while steeping to trap the aromatic oils.
Ways to Use Strawberry Lemon Balm Syrup
This syrup is delicious in:
- Iced lattes
- Matcha lattes
- Sparkling water
- Italian sodas
- Lemonade
- Mocktails
- Yogurt
- Vanilla ice cream
Storage
Store the syrup in an airtight container in the refrigerator for up to 2 weeks.
Frequently Asked Questions
Can I use dried lemon balm?
Fresh lemon balm is strongly recommended. Dried lemon balm will not provide the same bright flavour or aroma.
Can I make this without lemon balm?
Yes. Simply omit the lemon balm for a classic homemade strawberry syrup.
What can I substitute for lemon balm?
Fresh basil, mint, or thyme all work beautifully with strawberries.
Strawberry Lemon Balm Syrup
Equipment
- Fine mesh sieve
- Measuring cups and spoons
- Glass jar or bottle for storage
Ingredients
- 1 cup frozen sliced strawberries 150 g
- 1 cup water 240 ml
- 1 cup granulated sugar 200 g
- 1 cup loosely packed fresh lemon balm leaves divided
- 1 tablespoon fresh lemon juice
- Pinch fine sea salt
Instructions
- Add the strawberries, water, sugar, salt, and ½ cup of the lemon balm leaves to a small saucepan.
- Bring to a gentle simmer over medium-low heat. Cook for 5–6 minutes, stirring occasionally and lightly pressing the strawberries as they soften.
- Remove from the heat.
- Lightly bruise the remaining ½ cup lemon balm leaves between your fingers and add them to the saucepan.
- Cover and steep for 10–15 minutes.
- Strain the syrup through a fine mesh sieve into a bowl or measuring cup.
- Return to the pot at a simmer for another 5 minutes on low.
- Stir in the lemon juice.
- Allow the syrup to cool completely before transferring it to a jar or bottle.
- Store in the refrigerator for up to 2 weeks.
Notes
The lemon balm adds a subtle herbal note that enhances the strawberry flavour without overpowering it.
For the best flavour, bruise the lemon balm leaves before steeping.
Delicious in iced lattes, matcha, sparkling water, Italian sodas, and mocktails.
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