Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 303.68 Kcal (1271 kJ) | ||
| Calories from fat | 0.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.07g | 0% | |
|---|---|---|---|
| Cholesterol | 0.03mg | 0% | |
| Sodium | 4.97mg | 0% | |
| Potassium | 13.62mg | 0% | |
| Total Carbs | 75.92g | 25% | |
| Sugars | 75.31g | 301% | |
| Dietary Fiber | 0.29g | 1% | |
| Protein | 0.1g | 0% | |
| Vitamin C | 5.1mg | 9% | |
| Iron | 0.1mg | 1% | |
| Calcium | 12.6mg | 1% | |
| Amount Per 100 g | |||
| Calories | 164.08 Kcal (687 kJ) | ||
| Calories from fat | 0.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.04g | 0% | |
|---|---|---|---|
| Cholesterol | 0.02mg | 0% | |
| Sodium | 2.69mg | 0% | |
| Potassium | 7.36mg | 0% | |
| Total Carbs | 41.02g | 25% | |
| Sugars | 40.69g | 301% | |
| Dietary Fiber | 0.16g | 1% | |
| Protein | 0.05g | 0% | |
| Vitamin C | 2.8mg | 9% | |
| Iron | 0.1mg | 1% | |
| Calcium | 6.8mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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