Garden punch

Yield: 10 servings

Measure Ingredient
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 \N Juice of lemon
1 \N Lemon, cut in thin slices
\N \N 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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