eat sensitive, so let the lip balm mixture cool down until warm
Melt 1/2 oz. Beeswax and 1 oz. Jojoba in a double boiler.
When melted take off the stove, add the Shea butter and the Orange essential oil.
Stir until melted and pour immediately into lip balm tins or lip balm tubes.
For a double boiler, try a Pyrex measuring cup rested in a soup pot filled half way with water.
Prepare about 50 empty lip stick container of about 6.5cc each, or small jars to hold a total of about 400ml of lip balm.
Melt and stir the ingredients well in a double boiler (or, a small pot inside a bigger pot with water inside).
Pour into container (empty lip sticks or small jars) and cool.
Melt the cocoa butter in the microwave.
Add the chocolate chips and stir until melted.
You may have to microwave the mixture again for a few seconds.
Add vitamin E and oil.
Note: Vitamin E is a natural preservative.
Stir very well, or the lip balm will turn out lumpy.
Pour into a small container.
Great gift idea!
Preheat oven to 350 degrees.
Cream butter and the lemon balm leaves together.
Add sugar and beat well.
Add the remaining ingredients and pour into a greased loaf pan.
Bake for 30 to 45 minutes.
To test for doneness use a toothpick.
After bread is remove from oven pour glaze over it.
Allow the glaze to settle in loaf for 4 to 6 hours.
TO MAKE GLAZE.
Mix juice of 1 lemon, 1/2 cup sugar, 1/2 cup hot water and 1/4 cup lemon balm.
If you do not have Lemon Balm you can use Lemon Verbena.
lace the lemon rind, lemon balm leaves, and the sugar into
Put the lemon balm and the sugar in a short glass, and muddle until well mushed together (don't go crazy, or you will have bits of lemon balm in your teeth).
Add the shot of rum, a squeeze of lime, and fill the glass with tonic water. Add ice and stir gently. Garnish with a lime or lemon balm sprig. Cheers!
Combine the lemon balm, olive oil, and garlic in
he lemon verbena and lemon balm leaves and boil for 2
of the whole lemon balm leaves and 1/3 of
Bring water to a boil. Place bee balm in a cup (or a tea ball and then in a cup). Pour boiling water over bee balm.
Add sweetener, if using, to taste. Let steep for 10 minutes. Enjoy!
Rinse lemon balm under running water to clean. Stir together all 3 ingredients in a medium saucepan over medium-high heat. Using a spoon, gently smash them against the sides of the pot to release the flavor.
Remove from heat, and let stand 30 minutes. Pour liquid through a wire-mesh strainer into an airtight container or Mason jar, discarding lemon balm leaves. Cover and chill 4 hours. Syrup may be stored in refrigerator up to 1 month or poured into a plastic freezer container or an ice cube tray and kept frozen for up to one year.
Rinse lemon balm well in a bowl of
Mix well.
Crush lemon balm and add to mixture. Using
Mix first three ingredients and add dill and lemon balm.
Add flour and sugar; mix.
Put into muffin tins and brush with melted butter.
Sprinkle with Parmesan cheese.
Bake at 350\u00b0 for 15 to 20 minutes or until done.
In food processor combine butter and confectioners sugar; process until creamy.
Add strawberries and lemon balm.
Pulse with on/off turns just until combined.
If strawberries are particularly tart, add another tablespoon of sugar.
Serve with biscuits, fruit muffins or waffles.
Yields 1 1/3 cups.
Gently fold the herbs into a large bowl to lightly bruise them.
Pour 5 cups boiling water over the herbs and allow to steep for 15-20 minutes.
Strain into a serving pitcher and add cold water mixed with ice to equal 5 cups.
Add sugar to taste.
Garnish with fresh lemon balm leaves if you like.
Enjoy!
Makes 10 cups.
Steep lemon balm leaves in boiled water for 20 minutes.
Strain
Add honey
Cool to room temperature.
Before serving, add ginger ale or carbonated water and ice.
Enjoy!
Heat 1/2 cup water pour over the bee balm and let steep 1 hour or over night in the refrigerator then strain.
Pour steeped bee balm, cranberry and lemon juices into a heavy pot. Whisk in the pectin to dissolve. Bring to a full rolling boil.over medium high heat. stirring frequently. Stir in sugar and return to a full rolling boil and boil hard for 1 minute.
Skim foam.
Pour into hot sterilized jars leaving 1/4 inch head space. Process in a boiling water bath 5 minutes. Remove jars and cool without moving in a draft free place.
br>Use these crumbs on recipes that call for bread crumbs