Strawberry Lemon Balm Syrup
This homemade strawberry lemon balm syrup combines sweet strawberries with fresh lemon balm and a splash of lemon juice for a bright, garden-inspired syrup that's perfect for coffee, matcha, sparkling drinks, and more.
Servings: 16 Servings
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
Frozen strawberries work beautifully in this recipe and make it easy to enjoy homemade strawberry syrup year-round.
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.
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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