|2 bunches||Lemon balm sprigs, on long stems, if possible|
|2 bunches||Milk-flavored mints, on long stems, if possible|
|1 can||Unsweetened pineapple juice OR|
|46 ounces||Unfiltered apple juice or apple cider|
|2||Juice of lemon|
|1||Lemon, cut in thin slices|
|Sparkling water or champagne to taste|
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.
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