Herbal Lemonade
Submitted by JulieF
Lightly sweetened herbal lemonade with fresh lemon balm, lemon juice, and honey. A naturally refreshing drink perfect for herb garden enthusiasts and summer sipping.
YIELD
6 servingsPREP
15 minCOOK
0 minREADY
15 minWhen your lemon balm plant is threatening to take over the garden, turn those fragrant leaves into this gently herbal lemonade that’s equal parts refreshing and sophisticated.
Bruising the leaves releases their minty-citrus oils before steeping, creating an infusion that tastes bright and clean without being overly sweet.
Honey adds natural sweetness that complements the herbal notes better than plain sugar, though you can adjust to your taste.
Pro Tips
- Pack leaves loosely: Cramming too many leaves creates a medicinal, overpowering flavor. Loose packing gives you balanced herbaceous notes.
- Use hot, not boiling water: Boiling water can turn the herbs bitter. Hot tap water or just-boiled water that’s cooled a minute is ideal.
- Strain thoroughly: Use a fine-mesh strainer or cheesecloth to catch all the leaf bits for smooth, clear lemonade.
Ingredients
Directions
Pack leaves into a 2-quart jar or pitcher. Bruise leaves with wooden spoon. Pour hot water over leaves and let sit for 1 hour. Strain and discard the leaves. Add lemon juice and honey. Stir.
Add sprigs of lemon balm for garnish.
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