Lemon Balm Recipe
A bright, caffeine-free summer beverage, this Lemon Balm Recipe is your new go-to for garden-fresh refreshment.
Ingredients
- 1 cup fresh lemon balm leaves loosely packed; substitute with ¼ cup dried
- 4 cups filtered water spring water adds extra purity
- 2 tablespoons local raw honey or agave syrup maple syrup for a deeper flavor
- Juice of 1 juicy lemon about 2 tablespoons; Meyer lemons are dreamy
- Ice cubes use filtered water cubes to avoid dilution
- Lemon slices and a sprig of mint for garnish optional
Instructions
- Bring 4 cups of water just to a simmer—tiny bubbles, not a rolling boil. Let it rest for 30 seconds off heat.
- Drop in the lemon balm leaves, cover the pot, and steep for 8–10 minutes. If you love strong herbal tea, go 12 minutes; for lighter flavor, stick to eight.
- Strain the liquid through a fine mesh sieve into a heatproof pitcher. Whisk in honey (or agave) while the infusion is still warm.
- Chill the mixture in the fridge for at least 30 minutes. When cool, fill glasses with ice, pour the lemon balm drink over, and garnish with lemon slices or mint.
Notes
– Lemon balm leaves bruise easily; handle them with care to keep the bright green color.
– Avoid oversteeping to prevent any grassy bitterness—taste at the 8-minute mark.
– Local raw honey not only sweetens but also adds floral notes that complement the lemon balm.
– I learned that using half-filtered, half-spring water made the crispest flavor in side-by-side tests.
– Feel free to experiment with leaf ratios—more leaves for a concentrated tonic, fewer for a lighter refresher.
– Avoid oversteeping to prevent any grassy bitterness—taste at the 8-minute mark.
– Local raw honey not only sweetens but also adds floral notes that complement the lemon balm.
– I learned that using half-filtered, half-spring water made the crispest flavor in side-by-side tests.
– Feel free to experiment with leaf ratios—more leaves for a concentrated tonic, fewer for a lighter refresher.
Love this recipe?Follow us at @Recipecs for more