Lee’s Herbal Punch Recipe

admin | Saturday, May 1st, 2010

Lee's Garden Punch

Lee’s Kitchen Garden Punch Yields 40 (4 ounce cups)
One of the tastiest drinks we serve in the garden seems to be this punch as I receive many comments about how good it is. Poured over ice it is refreshing and has great flavor. In the spring when lemon balm is at it’s peak gather some and surprise your guests with a great beverage. They will never guess your secret ingredient!

2 handfuls of lemon balm sprigs
2 handfuls of mild flavored mints (I love Apple Mint)
2 large cans (46 oz) unsweetened pineapple juice
1 container (64 oz).white grape juice or apple juice
3 lemons, cut into round slices
juice of 2-3 lemons
2-3 limes, cut into round slices
additional sprigs lemon balm and /or mint

The night before or several hours prior to serving bruise the bunches of lemon balm and mint between your hands to release flavor. Place them in a large crock or pitcher, and cover with the juices and lemon slices. Chill thoroughly. If possible stir while pressing down on herbs with back of a wooden spoon. Remove the herbs (they will have discolored) squeezing them and replace with a few fresh herb sprigs. Pour punch into iced glasses with lime slices, and a sprig of fresh lemon balm or mint. Pull up a chair and enjoy this in your own garden.

One Comment

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