This lemon balm and honey purée, which is prepared from young, fresh, juicy lemon balm leaves. The best time to make this is in late spring before the plant becomes somewhat woody and the leaves less juicy. You can use it as a sweetener for summer cocktails or herbal infusions, or serve it as a cold or hot drink by adding one or two teaspoons of the purée to chilled or boiling water.
- 3⁄4oz (20g) fresh lemon balm leaves,
- 1⁄3 cup honey,
- Juice of 1⁄2 lemon.
Makes 41⁄2oz (125g)
- Place the leaves in a food processor or blender, add the honey and lemon juice, and blend until you get a smooth green purée.
- Dilute with water and drink. Put the purée in the fridge and use within a week or two.