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“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:
8hrs 20mins
SERVES:
10
YIELD:
10 4 oz glasses
UNITS:
US

Ingredients Nutrition

  • 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.

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