Recipe by BecR
An old-fashioned, simple lemonade but with the extra flavor of lemon balm! Enjoyed by children and adults alike. Serve well-chilled.
Top Review by NorthwestGal
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.
- 4 lemons
- 1⁄2 cup fresh lemon balm leaves
- 1⁄2 cup sugar
- 2⁄3 cup boiling water
- 2 1⁄2 cups water
- ice (optional)
- 2 -3 fresh sprigs lemon balm, to decorate
Directions See How It's Made
- 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.