Lemon Balm Lemon-Aid

1 generous bunch of Lemon Balm stems and leaves, Lemon Verbena and Mint
1 large can of frozen lemonaid concentrate
Juice of 2 large lemons
1 lemon cut into thin slices
3 cups of water

Rinse and pat dry herbs. Place in a large glass pitcher and cover with the juices. Gently stir and bruise leaves with a large wooden spoon. Add water and lemon slices. Chill overnight, stirring occasionally, pressing down on the herbs with the wooden spoon. Serve in large ice filled glasses, and garnish with a sprig of lemon balm and lemon slice.

Serves 8 thirsty gardeners!

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