Here’s a fresh-flavored syrup to make if you have lemon balm in your garden.
TOOLS: saucepan • blender • 1-gallon zip-top bag
YIELD: about ⅓ cup (enough for about 8 servings)
| ¼ | CUP SUGAR |
| ¼ | CUP WATER |
| ¼ | CUP LIGHTLY PACKED FRESH LEMON BALM LEAVES |
| 1 | TABLESPOON LIGHTLY PACKED FRESH MINT LEAVES |
COMBINE the sugar and water in a small saucepan and heat until the sugar dissolves. Let cool to room temperature. Combine the syrup, lemon balm, and mint in a blender and blend until smooth.
MACERATED MELON AND BERRIES
FOR 6 TO 8 SERVINGS, combine the Lemon Balm–Mint Syrup and 3 pounds (total weight) watermelon, cantaloupe, and honeydew, cut into 1-inch cubes, and assorted berries in a 1-gallon zip-top bag and turn to coat. Seal the bag, letting out all the air. Macerate for at least 30 minutes and up to 45 minutes at room temperature.
Serve the fruit, syrup and all, as a fruit salad or dessert.