Lemon Balm Lemonade

Change up your glass of lemonade with this easy to follow recipe that creates a delightful drink for the summer!

15 minutes Prep: 15 minutes Cook: 0 minutes

139 calories per serving view nutrition facts

6 servings suggest servings

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Ingredients

7	cups	water	boiling
1	cup	lemon juice
1	cup	sugar
3/4	cups	lemon balm	fresh, minced

Directions

Combine water, lemon juice, sugar, and minced lemon balm. Allow to chill and steep for at least two hours or overnight. Just before serving, strain out the lemon balm leaves. Serve over ice with a whole lemon balm leaf in each glass.

Note: You can substitute pre-mixed lemonade for the water, lemon juice, and sugar.

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Nutrition Facts

Serving Size 351g

Amount per Serving

Calories 139 0% of calories from fat

	% Daily Value*
Total Fat 0.0g	0%
Saturated Fat 0.0g	0%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 11mg	0%
Total Carbohydrate 37.0g	12%
Dietary Fiber 0.0g	1%
Sugars 34.0g
Protein 0.0g	0%

Vitamin A	0%		Vitamin C	31%
Calcium	1%		Iron	0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Ceviche

You've probably gotten this message already: Don't drain the lime juice!!! Ceviche is not Mexican, it's Ibero-American. It's also consumed in Spain and Southern France and there is even a variant in the Philippines (as a Spanish import). The Japanese love it too. For example, Nobu, the famed NYC & London Japanese food restaurant carries it. Peruvians are perhaps best known for taking Ceviche to an art form (quality, variety, presentation) and as a national symbol. There are over 20 varieties of Ceviche in Peru alone. From the humble Seabass (corvina) to Mixto (varied seafood ingredients, all marinated in lime, which they call "limon"), to Ceviche de Paiche, a Sturgeon-like fish that lives in the Amazon river basin. Chileans and Ecuatorians also take pride in their many varieties and their Ceviche-making tradition. You might be interested in putting all of them as a sub-section. Truly yours, Alexis Valencia.