Garden punch
10 servings
Ingredients
| Quantity | 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 | Juice of lemon | |
| 1 | Lemon, cut in thin slices | |
| Sparkling water or champagne to taste | ||
Directions
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.