If you want to enjoy the long-lasting smell of herbs, make them into an enzyme syrup. In the past, herbs were used for preservation and antibacterial effects, which are beneficial to our health. When made into enzyme syrup, the scent can last for a longer period.
- Basil (30g)
- Mint (40g)
- Lemon Balm (60g)
- Sugar (400g)
1 Rinse the herbs in running water, and then remove excess water.
2 Put the basil, mint and lemon balm, and sugar alternately in a bowl and blend them well.
3 Select the ‘Vinegar’ function from the Greek Yogurt & Cheese Maker for extraction.
4 After the extraction, use a cheese filter to separate the pulp from the syrup.
5 Cool the syrup at room temperature and put it in a disinfected glass bottle.
