Strawberry Balm Syrup
Yield
4 cupsPrep
15 minCook
15 minReady
1 hrsLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pints |
strawberries
|
*
|
| 3 | cups |
sugar
approximately |
|
| 10 | each |
lemon balm
sprigs |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 946 | ml |
strawberries
|
*
|
| 7.1E+2 | ml |
sugar
approximately |
|
| 1E+1 | each |
lemon balm
sprigs |
* |
Directions
Wash and hull the strawberries, place in a bowl, and crush with the back of a wooden spoon or a potato masher.
Line a medium bowl with cheesecloth, pour the crushed strawberries and their juice into the cloth, then gather up the corners and squeeze until all the juice has been extracted.
Weigh the juice, then combine it with an equal amount of sugar and the lemon balm in a non-aluminium saucepan.
Bring to a boil and boil it for 5 minutes.
Remove from the heat, skim any foam from the top, and let cool.
Discard the lemon balm before bottling.
Store in the refrigerator.
