Lemon Balm Ginger Syrup
Delicious, warming, and health boosting lemon balm ginger syrup is a welcomed addition to our autumn apothecary. This syrup may be beneficial for digestion, restlessness in sleep, allergies, sinus irritation, general feeling of being "under the weather," and for boosting the immune system.
Immune boosting syrups such as this one, elderberry syrup, or others, seems to be an easier sell for little ones or even husbands to take then some other herbal remedies are. Due to the delicious nature of immune hero syrups, most mouths will be more than happy to comply. I used fresh lemon balm and ginger root for this recipe, but if you only have dry, you will simply cut the fresh ingredient amount by half.
This recipe made just over 16 oz of liquid and can be doubled, tripled, or cut in half to suit your needs.
1/2 cup chopped, fresh lemon balm leaves (or 1/4 cup dried lemon balm)
2 -3 inch section of chopped fresh ginger root depending on how much spice you like
2 cups hot water (not boiling but hot)
2 tbsp freshly squeezed lemon juice
1/4-1/2 cup raw honey, or more to taste
Place the chopped lemon balm leaves and ginger root into a heatproof mason jar. Pour in your hot water to cover the herbs. Place on your lid and let steep for an hour or two.
Squeeze or pour your lemon juice evenly between the jars that you will be storing your syrup in (If only using one jar then squeeze all your lemon juice in your one storage jar) Strain your resulting tea (I used a mesh strainer and funnel) into your jar or jars (evenly) as well.
Combine the tea & lemon juice combination with your honey and stir well. Do not heat the honey too much or it will lose some of its beneficial properties. Continue to stir until everything is well combined.
You can store your syrup in your refrigerator for around 2 weeks. (If it lasts that long!) Stir before each use.
Take by the spoonful (or mouthful) as needed.
(Please see medical disclaimer listed on our site)