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.