Ingredients
450 g caster sugar
600 ml water
1 lemon, cut into two halves
10 large lemon verbena leaves
10 large lemon balm leaves
1/4 teaspoon tartaric or 1/4 teaspoon citric acid
Method
Sources
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RecipeNLG
dataset
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Gathered
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RecipeNLG
Gathered
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Rich demerara sugar syrup — old fashioned, tiki, dark spirit cocktails
Concentrated lemon — cakes, frostings, glazes, curds
Citrus-shaped keeper — store cut lemons and limes without drying
Smoker top for glasses — smoke old fashioneds, whiskey, mezcal
Measures sugar concentration for jams, syrups, fermentation
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Rich demerara sugar syrup — old fashioned, tiki, dark spirit cocktails
Concentrated lemon — cakes, frostings, glazes, curds
Citrus-shaped keeper — store cut lemons and limes without drying
Smoker top for glasses — smoke old fashioneds, whiskey, mezcal
Measures sugar concentration for jams, syrups, fermentation
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Place the sugar, lemon halves and water into a saucepan and heat until the sugar has completely dissolved. Add the lemon verbena and lemon balm leaves and boil for 2 minutes; leave to cool. Add the citric or tartaric acid if using at this stage. Allow to cool and then cover and allow to infuse for 24 to 48 hours, depending on what strength you require. (I have left this for 3 days sometimes too, for a real lemon zing.). Sieve through a fine mesh or colander, discarding the lemon halves and the herb leaves - then pour into clean and sterile bottle/s; seal tightly and store in a cool dark place for several months or in the fridge for several weeks. To use: 1 part syrup to 4 parts water or sparkling water, to taste - add more for a stronger lemon flavour or less for a more delicate flavour. Add ice, a slice of lemon and some lemon balm or lemon verbena leaves as a garnish.