Herbed Party Punch

I needed a recipe using lemon balm when I won part of the quiz on the Herb/Spice of the Month for July. Cooking time is chilling time.

• Ready In: 8 hrs 20 mins
• Serves: 10
• Yields: 10 4 oz glasses

Ingredients

• 2  bunches lemon balm, sprigs on long stems, if possible
• 2  bunches mint, on long stems, if possible
• 46  ounces  pineapple juice, canned or 46  ounces  unfiltered  apple juice or 46  ounces apple cider
• 2  lemons, juice of
• 1  lemon, cut in thin slices
•  sparkling water or   champagne, to taste

Directions

1. Place lemon balm and mint sprigs in bottom of a large glass pitcher. Gently muddle the herbs with the back of a wooden spoon to release their flavor.
2. Cover with the juices and the lemon slices. Cover the pitcher and chill, occasionally stirring and pressing down on the herbs with the spoon.
3. Pour into iced glasses and add a splash of sparkling water or champagne. Garnish with a sprig of lemon balm or mint.
4. Makes about 10 4-oz servings.