Wash the lemon balm and shake dry. Fill into a glass with ice cubes. Add rum pot fruits and lime juice. Fill up with mineral water.
For the rum pot fruits, mix washed, pitted and cleaned ripe fruits (not overripe!) with sugar (2 parts fruits : 1 part sugar). Pour into the hot rinsed container with lid.
Cover the fruit with rum (54 %) (1-2 cm over it). If sugared fruits are added days later, add rum again. Store in a cool and dark place for at least 4 weeks. Approx. 1 week before the rum pot is poured, spices (e.g.
cinnamon stick, vanilla pod, organic lemon peel, aniseed, cardamom)