Lemon Balm Liqueur

For the lemon balm liqueur, boil the sugar and 200 ml of water to make a liqueur. Wash the lemons while hot. Peel the peel thinly with a peeler. Wash the lemon balm and put it with the lemon peel and the spices in a large sealable preserving jar (about 2 liters), add vodka and the syrup.

Leave the sealed jar to infuse for about 4 weeks, swirling occasionally. After the maturation period, filter the mixture with a coffee filter, transfer it to bottles and seal them tightly. Let the lemon balm liqueur rest in a dark place for another 8 weeks.

Preparation Tip:

Try the lemon balm liqueur also with other spices such as cardamom or ginger. The recipe makes 2 bottles of about 700 ml.

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