After picking the flowers, they are cleaned of lice and insects, and the green stalks are cut off as much as possible.

Boil the water and sugar until the sugar melts. Add the flowers to the cooled water, add thinly sliced ​​lemon slices and place in a cool place for 24 hours. Mix several times in between.

Strain through a cloth, add lemon juice, mix and pour the syrup into disinfected bottles. Close and store in a dark and cool place. It lasts up to one year.

On hot days, we offer the syrup diluted with water, an ice cube, a slice of lemon and a lemon balm leaf. Very refreshing and trendy.

If the syrup is used for ice cream or creams, instead of 3 liters, use only one liter of water with the same amount of sugar and lemons, and the flowers should be soaked for 48 hours.