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.
