Arlene, I don't think lemon balm is the same I'm thinking it is in the Melissa genus. Not sure about that because both are in the mint family. And to further confuse you, I've never used lemon balm. So what do I know?? Not much. I need to do a little sleuthing and find out.
MInt Juleps. Oh my. Are you very sure you want to take this conversation in that direction, DD? You better be very very sure because once you go down that road, you can't go back. You couldn't even find your way back if you wanted to.
And remember, only once a year, the first Saturday in May at approximately 5:30 EST but by May it will be EDT. But after one Mint Julep, you won't care what time or where or when it is.
So
, are you sure??
OK, I see you nodding your head. Here goes:
Bring to a boil 2 Cups of sugar and 2 Cups of water, boil for 5 minutes. This makes a simple syrup.
Let cool and then add a few sprigs of fresh spearmint.
Put this minty syrup into a container with a cover and refrigerate overnight. That allows the mint to spread its flavor throughout.
The next day -- first Saturday in May -- you'll make one mint julep at a time. Fill a mint julep cup with crushed ice all the way to the top and add 1 Tablespoon of the minty syrup and 2 ounces of bourbon; Makers Mark is best. Stir really fast with a spoon to make the cup frosty, then garnish with a sprig of fresh mint.
Sip. Very Slowly.
And by the way, the mint that was soaking in the syrup will have settled to the bottom, so when you reach the bottom, just toss that used mint.
And now you want to know what a julep cup is, right??
