Mother Earth Living

Long Live Lemon Balm: Lemon-Berry Chardonnay Cordial

By Pat Crocker
June/July 2007
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Double-Duty Perennial Herb: Lemon Balm

Lemon balm works hard for you in the kitchen, bath, medicine cabinet and yard and garden.

Makes 3 cups

Lemon balm was traditionally consumed in wine cups and cordials for its medicinal benefits. Chablis or any other white wine may be substituted for the Chardonnay, or use this sweet, thick syrup as a sauce for puddings, custards and other desserts.

  • ¾ cup sugar
  • ¼ cup chopped fresh lemon balm
  • 3  cups fresh or frozen blueberries, raspberries, strawberries or blackberries
  • 3  cups Chardonnay
  1. In a blender or food processor, process sugar and lemon balm until leaves are finely chopped and mixed with the sugar. Wash and drain berries and place in a quart jar.Sprinkle herbed sugar over berries. Add wine to jar and cover. Refrigerate for at least 1 month, or until mixture is slightly thick and sweet.
  2. For an aperitif: Strain and pour into glasses. Garnish with lemon balm sprigs.
  3. For a cool summer beverage: Strain and pour ¼ cup into a tall, ice-filled glass. Fill the glass with soda water or sparkling water. Garnish with lemon balm sprigs.
  4. For a dessert sauce: Spoon over baked meringues, fresh fruit or ice cream.







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