LEMON BALM PUNCH

1 bunch lemon balm leaves
few sprigs of lemon verbena or lemon grass (optional)
2 quarts boiling water
equal parts ginger ale or grapefruit-orange juice

Take bunch of lemon balm and sprigs of lemon verbena or lemon grass, if desired, and plunge into 2 quarts of boiling water. Let simmer for 5-10 minutes or steep for 20 minutes. Cool and strain. Use with equal parts ginger ale or with grapefruit-orange juice. Serve with ice. Very refreshing for hot, summer days.

(adapted from a bulletin from MERRYSPRING GARDENS by Nancy Czak)

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