Old-Fashioned Lemon Balm Lemonade

"An old-fashioned, simple lemonade but with the extra flavor of lemon balm! Enjoyed by children and adults alike. Serve well-chilled."
 
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photo by NorthwestGal photo by NorthwestGal
photo by NorthwestGal
photo by BecR2400 photo by BecR2400
photo by Rita1652 photo by Rita1652
Ready In:
30mins
Ingredients:
7
Yields:
1 quart of Lemonade
Serves:
4-6
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ingredients

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directions

  • 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.

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Reviews

  1. 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.
     
  2. 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
     
  3. 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]
     
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RECIPE SUBMITTED BY

<p>Married to my sweetheart for almost forty years and we have two wonderful children who are grown and have flown the coop. Also, we have been blessed with a wonderful son-in-law and beautiful daughter-in-law, plus FIVE grandchildren: two beautiful granddaughters ages five and eight, and three sweet adorable little grandsons ages 2 months, 2 years and 3 years. My husband and I share a combination of English, Irish, Scottish, Welsh, Dutch, Swiss, Polish, Austrian, German and French heritage, and our son-in-law and daughter-in-law are both Hispanic. We've traveled extensively to many countries abroad (we lived in Germany), and have traveled and lived in several states here in the U.S.A. Many of the recipes I post here are influenced by our combined heritage or from our travels, or they are old family favorites that I want to share with you. I hope you enjoy! Have been to culinary school with many years of cooking (mostly for my family) under my belt, so know my way around a kitchen. And I'm very lucky to have the best sous chef in the world, dddddh! One of my favorite chefs of all time is Jacques Pepin! I have several of his cookbooks, and enjoy watching his television cooking show Fast Food My Way. Another top favorite is Julia Child (of course!). A few other chefs I read/enjoy watching on t.v. are: Giada At Home, Ina Garten's The Barefoot Contessa, Nigella Lawson's Nigella Bites, and Patti's Mexican Kitchen, and many more. On my bucket list is dining at Thomas Keller's establishment The French Laundry in Napa Valley, California... as well as Alice Waters' Chez Panisse in Berkeley, and the James Beard award winning Tartine Bakery and Cafe in San Francisco. One day!! &nbsp; Hobbies/Interests: Decorating with fresh flowers and herbs from the garden is my passion, and brings me deep joy! It's really hard to beat!! I love connecting with others who enjoy the same. Gardening, decorating, sewing, music, dancing, film, and reading are also up there. Spending quality time with my grandchildren, family, and friends (and cooking holiday meals!). Currently, a newfound passion has been so richly rewarding for me: genealogical research. I heart ancestry dot com. And last but certainly not least, I absolutely LOVE cats--we have two half-Siamese fur babies (cats) that allow us to live here!!&nbsp; &nbsp; A Note of Thanks~ I try to personally thank everyone who kindly makes and reviews my recipes, but sometimes I am busy, late, or may forget. Please know that I am always humbled that you would try one of my recipes, and I enjoy reading the reviews and seeing all the pretty photographs. Thanks so much!&nbsp;</p>
 
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