I use a highspeed blender for things like this, but they are expensive, and not everyone has them, which is why this recipe says to use a food processor. I can't stress how important it is to not over process the leaves in the sugar, just a few pulses should do. If you don't have a highspeed blender, you're sugar won't be as green as the picture above, but it will still work just fine.
To make a syrup for flavoring things like drinks, combine equal parts of the lemon balm sugar and water and stir until the sugar is dissolved, let it sit over night to infuse, then strain to remove the leaf particles, label, date, and refrigerate until needed.
Course: Appetizer, Snack
Keyword: Infused Sugar, Lemon Balm
1cuppack lemon balm leaves
Tear the lemon balm leaves by hand to avoid bruising with a knife. Place the torn lemon balm leaves in the bowl of a food processor and pulse to break them up. The leaves should stay bright green, be very careful not to over process or the color, and aroma won't be as strong.
Freeze the lemon balm sugar in dated, labeled containers until ready to use.