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Lemonade with Lemon Balm and Lemon Verbena

This recipe was inspired by a visit to the Middle East. The day was hot and dry, and someone gave me lemonade with basil and mint. I have been putting herbs in tea and lemonade ever since. Although you can experiment using all sorts of different fresh herbs, this combination makes for a relaxing tonic, as both lemon balm and lemon verbena are known for their calming properties. On a warm night, substitute this lemonade for a glass of white wine, or turn it into a cocktail by adding white wine or champagne.

Recipe information

  • Yield

    makes approximately 5 cups

Ingredients

6 fresh lemon balm leaves
4 fresh lemon verbena leaves
Juice of 4 lemons, plus 1 thinly sliced lemon
4 cups water
Honey or organic dry sugar to taste
Pinch of salt

Preparation

  1. Step 1

    Combine all of the ingredients except the lemon slices in a blender, starting with a modest amount of sweetener. Blend until the herbs are pulverized, about 5 seconds, then taste and adjust the sweetness.

    Step 2

    Chill for an hour, or serve immediately over ice, garnished with a slice of lemon. The lemonade is best drunk within two days. (Pictured opposite, far right)

Lucid Food
TagsCold DrinkBeveragesCocktailAlcoholLemonadeChampagneSparkling WineWineLemonCitrusFruitLemon VerbenaHerbs & SpicesNonalcoholicDairy FreeGluten FreeNut FreeQuickEasy5 Ingredients or FewerMake AheadBlenderCookbooks
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