Garden Punch Recipe
Yield: 10 ServingsRecipe by luhu.jp
Ingredients:
2 bunch: Lemon balm sprigs, on long stems, if possible
2 bunch: Milk-flavored mints, on long stems, if possible
1 can: Unsweetened pineapple juice OR,
46 ounce: Unfiltered apple juice or apple cider,
2: Juice of lemon,
1: Lemon, cut in thin slices
Sparkling water or champagne to taste,
Directions:
From "The Herb Garden Cookbook" (Gulf, $12.95), by Lucinda Hutson. If
lemon verbena or lemon balm are unavailable, mint may be substituted.
Gently wring the bunches of lemon balm and mint to release the flavor.
Place in a large glass pitcher, cover with the juices and the lemon
slices. Chill overnight, occasionally stirring and pressing down on
the herbs with the back of a wooden spoon. Pour into iced glasses
with a splash of sparkling water or champagne and a sprig of fresh
lemon balm or mint.
Makes about 10 4-oz servings.
Source from luhu.jp
lemon verbena or lemon balm are unavailable, mint may be substituted.
Gently wring the bunches of lemon balm and mint to release the flavor.
Place in a large glass pitcher, cover with the juices and the lemon
slices. Chill overnight, occasionally stirring and pressing down on
the herbs with the back of a wooden spoon. Pour into iced glasses
with a splash of sparkling water or champagne and a sprig of fresh
lemon balm or mint.
Makes about 10 4-oz servings.
Source from luhu.jp
Tags
Beverages