Lemon Balm and Mint Liqueur
(0 votes)
(0 votes)
Health Score:
64 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
1397
calories
Calories
Nutritional values
1 bottle contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,397 cal. | (67 %) | ||
| Protein | 2 g | (2 %) | ||
| Fat | 2 g | (2 %) | ||
| Carbohydrates | 149 g | (99 %) | ||
| Sugar added | 135 g | (540 %) | ||
| Roughage | 3.4 g | (11 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.1 mg | (9 %) | ||
| Vitamin K | 0 μg | (0 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 0.8 mg | (7 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 18 μg | (6 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 1.3 μg | (3 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 125 mg | (132 %) | ||
| Potassium | 447 mg | (11 %) | ||
| Calcium | 41 mg | (4 %) | ||
| Magnesium | 73 mg | (24 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 0.3 g | |||
| Uric acid | 49 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 149 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
3
Product recommendation
Standing time 5 weeks
Preparation
Kitchen utensils
1 Cutting board, 1 Small knife, 1 Large knife, 1 Peeler, 1 mittelgroßer Roasting pan (mit Deckel), 1 Slotted spatula, 1 Wooden spoon, 1 Measuring cups
Preparation steps
1.
Wash the lemons and peel thinly. Take care that none of the white pith remains on the peel, as it is very bitter and should not be used. Put into a large glass container. Squeeze the lemons and add the juice to the container. Add the alcohol, cover and leave to stand in a darkened room for 3 weeks. Add the lemon balm and mint leaves for the last 2-3 days. Put the sugar and water into a pan and heat until the sugar has dissolved, then leave to cool. Filter the alcohol mixture and add the sugar syrup. Store in the refrigerator for at least 2 weeks before using.
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