Lemon Balm Recipe
Refreshing and herbaceous, old-fashioned lemon balm lemonade offers a nostalgic twist on classic citrus refreshment. This garden-inspired drink pairs zesty lemons with calming lemon balm for a soothing sip.
Ideal for summer afternoons, this lemonade is well-loved by both kids and adults. Serve it ice-cold for a fragrant, thirst-quenching treat straight from nature’s pantry.
Ingredients That Make Old-Fashioned Lemon Balm Lemonade Shine
- Lemons – The foundation of this lemonade, their tart juice provides the bright citrus punch.
- Fresh lemon balm leaves – Mildly minty and lemony, they add depth and calming herbal notes to the drink.
- Sugar – Balances the tartness of the lemons while helping extract the lemon balm’s essential oils.
- Boiling water – Used to infuse the lemon balm and lemon peel, unlocking maximum flavor.
- Cold water – Dilutes the syrup for perfect sipping strength.
- Fresh lemon balm sprigs – A final aromatic touch for garnish and visual appeal.
How to Make This Herbal Classic
Start by peeling the lemons, keeping only the bright yellow rind. Combine the rind with fresh lemon balm and sugar, then pour over boiling water to steep.
Meanwhile, juice the lemons and strain the liquid into a serving pitcher. Once the lemon balm mixture has infused and cooled, strain and mix it with the lemon juice.
Add chilled water—or a mix of water and ice—for dilution, stir, and garnish with extra lemon balm. Serve well-chilled and enjoy each refreshing, herb-laced sip.
Tips and Variations for Old-Fashioned Lemon Balm Lemonade
For the best flavor, use just-picked lemon balm leaves—older leaves can become bitter. Crushing the leaves slightly before infusing ensures their citrus-mint flavor fully releases. If you prefer a lighter herbal presence, reduce the steeping time to 10 minutes.
For variations, consider adding a few slices of cucumber for spa-like coolness, or muddle in a handful of fresh mint for an extra botanical layer. For grown-up gatherings, a splash of vodka or gin transforms it into a refreshing cocktail.
Keeping It Cool: How to Store and Serve Later
Store any leftover lemonade in a sealed glass pitcher or jar in the refrigerator for up to three days. The flavor deepens slightly after chilling overnight. If you’re making it ahead for a party, prep the infused syrup and lemon juice separately, then combine just before serving.
Avoid adding ice until serving to prevent dilution. For a frozen treat, pour leftovers into popsicle molds for lemon balm lemonade ice pops—perfect for cooling off on hot days.
Lemon Balm Lemonade
Ingredients
- ½ cup granulated sugar
- 2 –3 fresh sprigs of lemon balm for garnish
- 2½ cups cold water
- 4 whole lemons
- ⅔ cup boiling water
- Ice cubes optional
- ½ cup fresh lemon balm leaves
Instructions
- Clean the lemons thoroughly and carefully pare off the zest, avoiding the bitter white pith. Set the peeled lemons aside. In a heat-safe jug, combine the lemon zest with the lemon balm leaves and sugar. Pour the boiling water over the mixture, stirring vigorously and pressing the leaves slightly to extract their essential oils. Allow this infusion to steep for 15 minutes. Meanwhile, halve the reserved lemons and extract the juice, straining it into a large serving pitcher. Add a few sprigs of fresh lemon balm to the lemon juice, then incorporate the cooled, strained herbal syrup. Pour in the water, or use a combination of water and ice for a chilled result. Refrigerate until ready to serve.
