~Lemon Balm Lemonade~

This is some of the lemon balm from our garden.  The green leaves in the picture above is the lemon balm  (not the pink flower).

Recipe is from At Home with Herbs by Jane Newdick. Storey Publishing, 1994

* I suggest doubling the recipe for a full pitcher*

4 unsprayed lemons

Small bunch of lemon balm

1/2 cup sugar

2/3 cup boiling water

2 1/2 cups water

Lemon balm sprigs to decorate

Preparation and infusing time: 30 min. Makes 1 quart.

1)  Scrub the lemons well before peeling the rind thinly, avoiding as much as possible of the white part.

2)  Put the lemon rind in a small heatproof pitcher.  Tear off the lemon balm leaves, and add these with the sugar.  Pour the boiling water into the pitcher and stir well, crushing the balm leaves to release their flavor.  Leave this mixture to infuse about 15 minutes.

3)  Cut lemons in half and squeeze out the juice.  Put a few fresh sprigs of lemon balm into a large glass pitcher, then strain lemon juice into it, and add the cooled, strained syrup.  Top up with rest of water or half-water half-ice, and chill until needed. 

To make the most delicious lemonade that you have EVER tasted before, here are the simple ingredients.  If you don't have any lemon balm, Whole Foods or your local nursery has it in stock.  It is also a natural sedative that is non-habit forming.  After drinking this, you will definitely be relaxed.

Pour the boiling water over the lemon peels and the lemon balm.  Make sure you pour this into a heat-proof pitcher or container. 

After the mixture rests, strain and pour into serving container along with water and ice. 

Add a few extra springs of lemon balm to the pitcher and you're ready to serve.  This truly is the BEST lemonade on the planet as of June 2011.  Search no more, it's time to serve it up!

~Summer Bliss~