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Ginger & Lemon Balm Honey Syrup for Colds & Flu
Ingredients
  • around ¼ cup chopped, fresh lemon balm leaves (or ⅛ cup dried lemon balm)
  • a 2 inch (5 cm) section of fresh ginger root, peeled & chopped
  • ⅓ cup (80 ml) simmering hot water
  • 1 tbsp (15 ml) freshly squeezed lemon juice
  • ¼ cup (60 ml) raw honey, or more to taste
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  • If you don’t have a source of fresh lemon balm leaves, you can buy some high quality dried at Mountain Rose Herbs.
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