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Lemon Balm Tincture

A soothing herbal tincture made with fresh lemon balm leaves and high-proof vodka to capture its calming citrus essence.
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Prep Time 15 minutes
Cook Time 28 days
Total Time 28 days 15 minutes
Servings: 96 5 mL
Course: Beverage, Health
Cuisine: Herbal
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 cup chopped fresh lemon balm leaves
  • 2 cups high-proof vodka

Equipment

  • Glass jar with lid
  • Fine strainer or cheesecloth
  • Dark glass dropper bottles
  • Labeling supplies

Method
 

  1. Harvest fresh lemon balm leaves and wash thoroughly under cold running water to remove dirt and debris.
  2. Chop the clean lemon balm leaves into smaller pieces to help release their essential oils (about 5 minutes).
  3. Place the chopped leaves into a clean, dry glass jar, filling it about halfway.
  4. Pour 2 cups of high-proof vodka over the leaves until they are fully submerged.
  5. Seal the jar tightly with its lid to prevent contamination and evaporation.
  6. Store the jar in a dark, cool area and let the mixture infuse for 4 to 6 weeks, shaking gently every few days.
  7. After 4 to 6 weeks, strain the tincture through a fine strainer or cheesecloth into a clean bowl, discarding the solids.
  8. Transfer the strained liquid into dark glass dropper bottles and label them with the date and contents.

Notes

Store tincture in a cool, dark place and use within 1 to 2 years for best potency.