Prep 15 mins
Cook 15 mins
An old-fashioned, simple lemonade but with the extra flavor of lemon balm! Enjoyed by children and adults alike. Serve well-chilled.
- Scrub the lemons well. Peel the rind thinly, avoiding the white pithe, and set aside the lemons.
- Place the lemon rind, lemon balm leaves, and the sugar into a small heat-proof pitcher. Pour the boiling water into the pitcher and stir well, crushing the lemon balm leaves to release their flavor. Leave mixture to infuse for about 15 minutes.
- Now, cut the lemons in half and squeeze out the juice. Strain juice into a large glass pitcher, add a few fresh sprigs of lemon balm, and add the cooled, strained syrup. Top up with water or half-water half-ice, and chill until needed.
Oh my, what a treat this turned out to be. It was every bit as lemony and delicious as any lemonade I have ever enjoyed before. And it struck that perfect balance that I personally like in a lemonade--not to sweet yet not too tart, but just right. My only regret is that I didn't think to double the recipe, because it was gone in an instant. Thank you for sharing your recipe, BecR.
Ahh.... the fragrance was wonderful. Easy to make to home grown lemon balm. Makes me wish I had a lemon tree. Thanks. Made for WZT 6
How about that! Once I got the lemon balm, this went together in no time at all & the recipe made for a wonderful, intenstly flavored lemonade, which we both enjoyed no end! Definitely will be keeping hold of this recipe! [Made & reviewed while touring the Middle East with ZWT6]