Total Time
30mins
Prep 15 mins
Cook 15 mins

This sounds delicious! Oh, where's the ice cream and pound cake?

Directions

  1. Wash and hull the strawberries, Put in bowl of food processor or blender. Pulse a couple of times until crushed.
  2. In a bowl lined with cheesecloth, pour the crushed strawberries and their juice into the cloth. Gather up the corners and squeeze until all the juice has been extracted.
  3. Measure the juice and combine it with an equal amount of sugar. Pour it and the lemon balm into a non-reactive saucepan.
  4. Bring to a boil and boil it for 5 minutes.
  5. Remove from the heat, skimming any foam from the top. Let cool and remove the lemon balm sprigs.
  6. Store in the refrigerator.