Slow Living | When Summer Meets Fall

In today's slow living vlog, I'll be taking you through some beautiful sceneries as we head into fall season. Also, I'll be sharing some happenings in my home: cozy baking, making lemon balm and ginger syrup, pressed flower art, and storing dried herbs. I hope you enjoy today's vlog :)
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Lemon Balm Ginger Syrup
Ingredients:
2 cups filtered water
Grated ginger (about 1.5 inches)
A handful of lemon balm leaves
1/2 cup organic honey
Directions:
Put lemon balm leaves and grated ginger into glass container. Cover and let steep for 30 mins or more. Pour tea over a sieve into 2 8oz containers and add honey. Stir, cover, and refrigerate. Lasts about 2-3 weeks.
* I take a spoonful by itself when I'm feeling under the weather or pour a spoonful into a hot cup of water and drink as tea
Lemon Balm Creme Brûlée
Ingredients:
A handful of lemon balm leaves
Zest of 1 whole lemon
1 1/2 cup heavy cream
3 egg yolks
1/4 cup sugar
1 tsp vanilla extract
Addition sugar for caramelization
Directions:
Preheat oven to 325°F. Put lemon balm leaves, lemon zest, and heavy cream into a small sauce pan. Bring to a boil. Take off stove as soon as it boils and let sit for about 15 mins. Meanwhile, add sugar to egg yolks and mix well. Pour cream over a sieve to discard solids. Pour about half of the cream slowly into egg mixture a little at a time and stir constantly as you're pouring in the cream. This will prevent the eggs from cooking. . Now, add the egg mixture back into the heavy cream mixture. Add vanilla extract. Place 6 small ramekins into a baking dish and divide cream mixture. Add hot water about halfway up the ramekins in baking dish. Bake for approximately 30 mins. Remove from oven and place ramekins into another baking dish. Refrigerate for about an hour. Sprinkle sugar on top of creme brûlée and broil for about 2-3 mins. Add fruit of choice on top and enjoy!