Old Fashioned Lemon Balm Lemonade Recipes

OLD-FASHIONED LEMONADE

Steps:

• Juice the lemons to make 1 cup of juice. To make your labor easier, FIRMLY roll the lemons between your hand and counter top before cutting in half and juicing.
• In a gallon pitcher combine 1 cup lemon juice, 1 cup sugar, and 6 cups cold water. Stir. Adjust water to taste. Chill and serve over ice.

OLD FASHIONED LEMON BALM AND LEMON VERBENA LEMONADE SYRUP

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.

OLD-FASHIONED LEMON BALM LEMONADE

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.

OLD-FASHIONED LEMON BALM LEMONADE

Steps:

• 1. Peel the lemons and place rinds in a heatproof jug. Add the sugar. Pour on enough boiling water to dissolve the sugar.2. Add half the lemon balm leaves and leave to infuse until cold.3. When cool, squeeze the juice from the lemons and add to the syrup. Pour in the cold water to taste, adjusting the sugar or lemon juice. Chill for about two hours.4. Just before serving, remove the lemon balm and lemon peel. Add some fresh sprigs and ice cubes.

OLD-FASHIONED LEMONADE

Steps:

• To get the most juice, let lemons stand at room temperature (or microwave lemons on High for just a few seconds before squeezing them). Then roll the lemons on a counter while pushing down firmly (to break the tissues inside) to release more juice.
• Mix water, lemon juice, and sugar in a large pitcher until sugar is dissolved.
• Refrigerate about 3 hours or until thoroughly chilled.
• Pour lemonade over ice cubes in a tall glass. Garnish each serving with a lemon slice and maraschino cherry.
• NOTE - Individual tastes for sweetness vary, so feel free to adjust the sugar to suit taste preferences.