Homemade Lemonade with Lemon Balm
Nessa Robins Tuesday, August 10, 2010
homemade lemonades. The stock syrup will keep in the fridge for months but once made into lemonade it should be enjoyed that day.
For a totally delicious, adult only, treat add a shot of rum with plenty of ice to your glass of homemade lemonade.
1.5 litres water
For the Stock syrup
450g white granulated sugar
5 lemon balm leaves
1. To make the Stock Syrup, dissolve the white granulated sugar in the water over a gentle heat, stirring well. Add the lemon balm leaves and bring to the boil. Simmer for 2 minutes then leave them to cool.
2. Juice the lemons & the oranges; mix well with 450ml of the cooled stock syrup. Add water to taste and top with some ice-cubes.
3. Serve straight away.