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Lemon balm syrup in a bottle with fresh herbs beside

Name: Lemon Balm Lemonade

Summary: A refreshing twist on classic lemonade using fresh lemon balm leaves for a light, citrusy herbal flavor. Perfect for hot summer days or a garden brunch.
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Prep Time 10 minutes
Cook Time 10 minutes
20 minutes
Total Time 40 minutes
Servings: 6
Course: Drinks
Cuisine: American
Calories: 80
Ingredients Equipment Method Notes

Ingredients
  

  • Ingredients:
  • 1 cup fresh lemon balm leaves loosely packed
  • 1 cup freshly squeezed lemon juice about 4–6 lemons
  • ¾ –1 cup raw honey or sugar adjust to taste
  • 6 cups cold water
  • 1 cup hot water for steeping
  • Optional garnishes: Ice cubes lemon slices, mint or lemon balm sprigs

Equipment

  • Equipment:
  • Pitcher (2L capacity or more)
  • Fine mesh strainer
  • Citrus juicer or reamer
  • Saucepan
  • Measuring cups
  • Spoon or whisk

Method
 

  1. Instructions:
  2. Steep the Lemon Balm:
  3. Lightly bruise the lemon balm leaves to release oils. Place in a bowl and pour 1 cup of hot water over them. Cover and steep for 15–20 minutes. Strain and discard leaves.
  4. Prepare the Lemon Base:
  5. Juice the lemons, removing seeds, and pour the juice into a large pitcher.
  6. Sweeten:
  7. Stir the honey or sugar into the warm lemon balm infusion until dissolved.
  8. Combine:
  9. Pour the sweetened infusion into the pitcher with lemon juice. Add 6 cups of cold water and stir.
  10. Chill & Serve:
  11. Refrigerate for 1–2 hours or serve immediately over ice. Garnish as desired.

Notes

Notes:
Adjust sweetness based on your taste or lemon tartness.
Add sparkling water for a fizzy version.
For stronger flavor, steep lemon balm longer before straining.
Keeps for 4–5 days in the fridge.