Lemon Balm Brandy
- 10 ounces brandy
- 1 large handful fresh lemon balm leaves or flowering tops (stripped off main stalk)
- 4 ounces water
- 3 tablespoons raw honey
- Add all ingredients to a blender and puree until smooth.
- Pour into a glass jar with a tight-fitting lid and let stand for about an hour.
- Strain through a fine-mesh sieve and squeeze the plant material to remove as much liquid as possible. (If you want to remove all the plant particles from the liquid, line the sieve with a thin linen cloth before straining.)
Serve over crushed ice; garnish with fresh lemon balm leaf.
Pour into a glass bottle, cap tightly and store in a cool, dark place. Herbal spirits keep for at least a year, though their flavors decrease over time.