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
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
- 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 large mason jar. Pour boiling water into the mason jar, 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: Combine a few fresh sprigs of lemon balm, strained, cooled syrup, and 2.5 cups water (or half-water, half-ice). Chill until needed.
I am so happy I stumbled upon this recipe! I’ve been looking for something fun to do with my lemon balm. Thank you!