3/4 c. sugar
4 tbsp. water
1 tbsp. fresh lemon balm or lemon verbena leaves
2 tbsp. butter
Juice of 1 lemon
Dash salt

In a saucepan, boil sugar and water several minutes until syrupy. Add lemon balm leaves and cook five minutes. Remove leaves. Add butter and salt and lemon juice. Continue cooking over low heat, stirring constantly, until sauce is desired thickness.