If you have lemon balm in your garden this season, you NEED to make this farmhouse lemon balm lemonade. Lemonade is refreshing, but this lemon balm lemonade takes refreshing to a whole other level.

Why You’ll Love This Recipe

  • Unique Flavor: The lemon balm adds a mild, minty twist to the classic lemon taste.
  • Refreshing: Perfect for cooling down on hot days with its fresh and zesty flavor.
  • Simple Ingredients: Requires only a few common ingredients and fresh herbs.
  • Easy to Make: Straightforward steps that even beginners can follow.
  • Beautiful Presentation: Garnishing with lemon balm sprigs makes it visually appealing for guests.

Recipe Tips

Avoid the Pith: When zesting the lemons, make sure to avoid the bitter white pith.

Crush the Leaves: Crushing the lemon balm leaves well helps release more flavor.

Adjust Sweetness: Taste the lemonade before chilling and adjust the sugar to your preference.

Serve Cold: Chill the lemonade thoroughly before serving for the best flavor.

Garnish: Use fresh lemon balm sprigs for an attractive and aromatic garnish.

Ingredients

  • Lemons: Fresh for the zest and juice
  • Fresh lemon balm leaves: From the garden for the lemonade and garnish
  • Sugar: Granulated sugar for added sweetness
  • Boiling water: to steep the lemon balm
  • Water and ice

Equipment

  • Small heat-proof pitcher
  • Large glass pitcher
  • KnifeLemon squeezer
  • Strainer
  • Spoon

How to Make Lemon Balm Lemonade

Prepare Lemons: Scrub lemons well. Peel the rind thinly, avoiding the white pith. Set lemons aside.

Make Syrup: Place lemon zest, lemon balm leaves, and sugar in a small heat-proof pitcher. Pour boiling water into the pitcher, stir, and crush leaves to release flavor. Let infuse for 15 minutes.

Juice Lemons: Cut lemons in half and squeeze out the juice. Strain juice into a large pitcher.

Cool Syrup: Cool the syrup in a fridge. After cooled add syrup to your glass serving pitcher.

Combine: Add a few fresh sprigs of lemon balm, strained syrup, and 2.5 cups water (or half-water, half-ice). Chill until needed.

More Lemonade Recipe

Lemon Balm Lemonade

5 from 1 vote
Prep Time15 minutes
Cook Time15 minutes
Servings6 servings

Equipment

  • Pitcher
  • Mason Jar
  • Knife
  • Lemon Juicer
  • Strainer
  • Spoon

Ingredients  

  • 5 lemons
  • ½ cup fresh lemon balm leaves
  • 1 cup sugar granulated
  • 2 cups boiling water
  • 2 ½ cups water
  • Ice optional
  • 2-3 fresh sprigs of lemon balm for decoration

Instructions 

  1. Prepare Lemons: Scrub lemons well. Peel the rind thinly, avoiding the white pith. Set lemons aside.
  2. Make Syrup: Place lemon zest, lemon balm leaves, and sugar in a large mason jar. Pour boiling water into the mason jar, stir, and crush leaves to release flavor. Let infuse for 15 minutes.
  3. Juice Lemons: Cut lemons in half and squeeze out the juice. Strain juice into a large pitcher.
  4. Cool Syrup: Cool the syrup in a fridge. After cooled add syrup to your glass serving pitcher.
  5. Combine: Combine a few fresh sprigs of lemon balm, strained, cooled syrup, and 2.5 cups water (or half-water, half-ice). Chill until needed.

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5 from 1 vote

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Recipe Rating




One Comment

  1. 5 stars
    I am so happy I stumbled upon this recipe! I’ve been looking for something fun to do with my lemon balm. Thank you!