OLD-FASHIONED LEMON BALM LEMONADE
An old-fashioned, simple lemonade but with the extra flavor of lemon balm! Enjoyed by children and adults alike. Serve well-chilled.
Provided by BecR2400
Categories Punch Beverage
Time 30m
Yield 1 quart of Lemonade, 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Scrub the lemons well. Peel the rind thinly, avoiding the white pithe, and set aside the lemons.
- Place the lemon rind, lemon balm leaves, and the sugar into a small heat-proof pitcher. Pour the boiling water into the pitcher and stir well, crushing the lemon balm leaves to release their flavor. Leave mixture to infuse for about 15 minutes.
- Now, cut the lemons in half and squeeze out the juice. Strain juice into a large glass pitcher, add a few fresh sprigs of lemon balm, and add the cooled, strained syrup. Top up with water or half-water half-ice, and chill until needed.
Nutrition Facts : Calories 118.3, Fat 0.3, Sodium 7, Carbohydrate 36.5, Fiber 5.1, Sugar 25, Protein 1.3
OLD FASHIONED LEMON BALM AND LEMON VERBENA LEMONADE SYRUP
There are numerous recipes for lemon balm lemonade, and I have an old English recipe myself that I make regularly - but, if you find that it is sometimes a little "light" on the lemon flavour, add some lemon verbena for a super charged lemon kick! I have made this several times now and it is so refreshing and zingy, perfect for a hot summer's day. Once the syrup is made, it lasts for several weeks in the fridge, or several months in a cool dark place if you add the optional citric and tartaric acid. Serve with cold sparkling water and slices of lemon and a sprig of either lemon balm or lemon verbena.
Provided by French Tart
Categories Punch Beverage
Time P2DT5m
Yield 2 Litres
Number Of Ingredients 6
Steps:
- Place the sugar, lemon halves and water into a saucepan and heat until the sugar has completely dissolved.
- Add the lemon verbena and lemon balm leaves and boil for 2 minutes; leave to cool. Add the citric or tartaric acid if using at this stage. Allow to cool and then cover and allow to infuse for 24 to 48 hours, depending on what strength you require. (I have left this for 3 days sometimes too, for a real lemon zing.).
- Sieve through a fine mesh or colander, discarding the lemon halves and the herb leaves - then pour into clean and sterile bottle/s; seal tightly and store in a cool dark place for several months or in the fridge for several weeks.
- To use: 1 part syrup to 4 parts water or sparkling water, to taste - add more for a stronger lemon flavour or less for a more delicate flavour. Add ice, a slice of lemon and some lemon balm or lemon verbena leaves as a garnish.
LEMON VERBANA OR LEMON BALM PESTO
Light and lemony, this pesto makes a perfect pasta sauce in the spring. Serve on high-protein rotini to create a main dish. Also excellent as a sandwich spread or on crackers as an appetizer. Lemon verbana or lemon balm pesto is more delicate than traditional basil pesto, but makes a lovely seasonal treat. Lemon balm is a perennial herb that is very easy to grow and lovely enough for the front garden. It's an excellent example of an ornamental plant that requires very little care, yet can provide you with free food for years after you plant it. Take cuttings freely; like most herbs, the balm will produce fresh new leaves when pinched back. Let it seed in in the fall, then the next spring pull any unwanted new plants to make a big batch of lemon-balm pesto. Freeze what you don't use within two or three days.
Provided by Sharon123
Categories < 30 Mins
Time 18m
Yield 8 1/4 cup servings
Number Of Ingredients 8
Steps:
- Rinse lemon balm well in a bowl of water. Let it soak until needed.
- Grate parmesan if needed.
- Peel garlic. Set up your food processor with the cutting blade or use a blender. Turn the machine on and drop the garlic in while the blade is turning. Turn off when garlic is minced, after about 10 seconds.
- Rinse the lemon balm well and pat dry with towel. Remove leaves and put in food processor or blender. Put walnuts and salt on top of leaves. Process until finely chopped but still a bit rough.
- With the machine going, slowly pour in olive oil.
- Stop the machine and add parmesan cheese. Process briefly to mix. Taste. Add salt and pepper as needed.
- To serve, stir pesto into hot cooked pasta or spread on bread or crackers. Eat warm or at room temperature.
- Refrigerate or freeze any extra.
- Enjoy!
LEMON BALM MOJITOS
Make and share this Lemon Balm Mojitos recipe from Food.com.
Provided by Mike 2
Categories Beverages
Time 5m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Put the lemon balm and the sugar in a short glass, and muddle until well mushed together (don't go crazy, or you will have bits of lemon balm in your teeth).
- Add the shot of rum, a squeeze of lime, and fill the glass with tonic water. Add ice and stir gently. Garnish with a lime or lemon balm sprig. Cheers!
Nutrition Facts : Calories 123.2, Sodium 1.3, Carbohydrate 7.8, Fiber 0.2, Sugar 4.9, Protein 0.2
PERFECT LEMONADE (REAL LEMONS AND SUGAR)
Found this recipe on "simply recipes". I wanted to make lemonade from scratch, real freshly squeezed lemons and simple syrup and I came across this recipe. Made this for my 6 year old and friends' lemonade stand sales, my pitcher never came home. Turns out my friend who helped the kids with the stand, liked my lemonade better than the powdered stuff, kept my lemonade for herself! Please do adjust to taste, I think the lemons I had were more tart so I added more simple syrup.
Provided by JMigs0
Categories Lemon
Time 30m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Make simple syrup by heating the sugar and 1 cup water in a small saucepan until the sugar dissolves completely.
- While the sugar is dissolving, juice the lemons.
- Add the juice and the sugar water to a pitcher. Add 3 to 4 cups of cold water, more or less to the desired strength.
- Refrigerate 30 to 40 minutes. If the lemonade is a little sweet, add a little more juice.
- Serve with ice and sliced lemons.
LEMON VERBENA LEMONADE
Make and share this Lemon Verbena Lemonade recipe from Food.com.
Provided by Chef mariajane
Categories Beverages
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Bring sugar to a boil in a small saucepan, stirring to dissolve sugar. Remove from heat and add lemon verbena. Cover, and steep for 15 minutes. Strain through a fine sieve, and let cool thoroughly.
- Combine lemon juice and lemon verbena syrup in a pitcher. Fill glasses with lemon verbena ice, and divide lemonade among glasses (or cover and refrigerater for up to 3 days).
- LEMON VERBENA ICE CUBES:.
- Fill 2 ice trays halfway with water, and freeze. Top each cube with a lemon verbena leaf and cover with water, and freeze for up to a week.
Nutrition Facts : Calories 212.1, Sodium 3, Carbohydrate 59.2, Fiber 0.8, Sugar 46.5, Protein 0.8
FRESH MINT AND MELISSA (LEMON BALM) TEA - TISANE- INFUSION
There's nothing like a cup of fresh mint and melissa (lemon balm) tea or tisane to refresh, calm and soothe you after a morning or afternoon spent at the gym or in the garden. Enjoy! Wonderful hot or iced sweetened with my vanilla or herb sugar recipe #431886, or with lavender honey recipe #383209. Makes two cups of tea.
Provided by BecR2400
Categories Beverages
Time 10m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- Pour boiling water over fresh herbs (or use a tea ball) in a tea pot that's been rinsed out with warm water.
- Let steep for about five minutes.
- Strain into warmed tea cups and enjoy your tea - tisane - infusion sweetened to your taste with honey or sugar. May be served hot, or cold over ice. Enjoy!
Nutrition Facts : Calories 1.1, Sodium 7.6, Carbohydrate 0.2, Fiber 0.1, Protein 0.1
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