cup sugar, cinnamon and lemon balm. Cover and let stand 2
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.
he lemons.
Place the lemon rind, lemon balm leaves, and the sugar
ater. Mix well.
Crush lemon balm and add to mixture. Using
Place the sugar, lemon halves and water into a
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
/3 of the whole lemon balm leaves and 1/3 of
Rinse lemon balm well in a bowl of
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.
Combine lemon balm leaves, sugar and 1 cup water in a small saucepan. Stir on low heat until sugar is dissolved. Bring to a boil. Reduce heat to low; simmer, uncovered, for 5 mins.
Remove from the heat; cool. Strain syrup into a bowl. Refrigerate until cold.
Divide the pineapple among four serving bowls. Spoon the passionfruit pulp over the top. Drizzle with the syrup. Serve with ice cream.
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.
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!
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.
br>Combine apricots, sugar, and lemon juice in a large plastic
fter each addition.
Add lemon juice, stir to combine.
Mix basil with lemon balm.
To brew tea, place the same amount of the mix as you would use for black tea into a tea ball. Put into your teapot and fill with boiling water. Let steep for 5-7 minutes.
Serve hot, sweetening with honey if desired.
Note -- Its traditional to add a shot of whiskey or brandy to your tea when you have a head cold, but DON'T do it if you're taking ANY cold medicine -- prescription or OTC!
Note -- \"Cooking\" time is boiling the water and brewing.
beat together mascarpone, sugar and lemon juice until smooth. In a
ntil sugar has dissolved. Add lemon zest and juice.
Squeeze