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Lemon balm syrup from steeped leaves

Name: Lemon balm syrup from steeped leaves
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: About 2.5 liters
Cuisine: Slovak
Ingredients: 30–35 stems Lemon balm (long stems); 1.75 kg Granulated sugar; 20 g Citric acid; 1 3/4 l Boiled water

Lemon balm leaves steep for two days, then the liquid is boiled with sugar and citric acid to make about 2.5 liters of homemade syrup.

Slovak cuisine · Quick recipes in 35 minutes · Translated from Slovak · October 24, 2026

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Recipe at a glance

Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Servings: About 2.5 liters
Difficulty: Easy
Cuisine: Slovak

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This homemade lemon balm syrup uses leaves from an herb that spreads in the garden with almost no care. Leaves from 30 to 35 stems are soaked in boiled water and left to steep in a cool place for two days. The strained liquid is then boiled with sugar and citric acid for five minutes and poured into clean bottles. Use the syrup in lemonades and teas or to sweeten desserts.

Ingredients

Lemon balm (long stems) 30–35 stems
Granulated sugar 1.75 kg
Citric acid 20 g
Boiled water 1 3/4 l

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Instructions

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Strip the lemon balm leaves from the stems and soak them in the water. Let steep in a cool place for 2 days, then strain the liquid into a pot.
Add the sugar and citric acid, bring to a boil, and boil for 5 minutes. Let the syrup cool for a few minutes, then pour it into clean bottles. Seal the bottles and refrigerate the syrup once it has cooled.
Use the syrup to make lemonades and teas or to sweeten desserts.

Tip: Pick the leaves before the plants flower, when their lemon scent is strongest. Lightly crush them between your palms before soaking to help release their fragrance into the water faster.

Nutrition facts

Approximate values per 100 g, calculated from the ingredients

Energy: 194 kcal
Protein: 0.0 g
Carbohydrates: 50 g
of which sugars: 50 g
Fat: 0.0 g
of which saturates: 0.0 g
Fiber: 0.0 g
Salt: 0.0 g

Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.

This recipe was translated from the Slovak original: Medovkový sirup z lúhovaných listov