Lemon Balm Punch
A simple but tasty recipe that creates a drink everyone can enjoy in their backyard this summer!
Yield
8 servingsPrep
30 minCook
0 minReady
30 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
lemon balm
leaves, handfuls |
* |
| 1 | x |
lemon verbena
or lemon grass, few sprigs |
* |
| 2 | quarts |
water
boiling |
*
|
| 1 | x |
ginger ale
or grapefruit-orange juice |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
lemon balm
leaves, handfuls |
* |
| 1 | x |
lemon verbena
or lemon grass, few sprigs |
* |
| 2 | quarts |
water
boiling |
*
|
| 1 | x |
ginger ale
or grapefruit-orange juice |
*
|
Directions
Take two big handfuls of fresh lemon balm leaves and a few sprigs of lemon verbena or lemon grass, if desired, and plunge into 2 quarts of boiling water. Let simmer for 5 to 10 minutes or steep for 20 minutes.
Cool and strain. Use with equal part ginger ale or with grapefruit-orange juice. Serve with ice.
