Lemonade With Lemon Balm And Lemon Verbena Recipes

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LEMON VERBENA LEMONADE



Lemon Verbena Lemonade image

Lemon verbena, which has lemon's clean taste but not its tartness, balances the acidity of fresh lemonade.

Provided by Martha Stewart

Categories     Food & Cooking     Drink Recipes

Yield Makes 7 cups

Number Of Ingredients 5

1 1/4 cups sugar
1 1/4 cups water
1/4 cup lemon verbena leaves
5 cups fresh lemon juice, strained (from about 24 lemons)
Lemon Verbena Ice Cubes, for garnish (optional)

Steps:

  • Bring sugar and water to a boil in a small saucepan, stirring to dissolve sugar. Remove from heat, and add lemon verbena. Cover, and steep for 15 minutes. Strain through a fine sieve, and let cool completely.
  • Combine lemon juice and lemon verbena syrup in a pitcher. Fill glasses with lemon verbena ice, and divide lemonade among glasses.

MARTHA'S EXTRA-LEMONY LEMONADE



Martha's Extra-Lemony Lemonade image

"A cold glass of lemonade is so refreshing on a hot summer day. My favorite recipes are full of lemon flavor. This one uses the fruit in three ways: its juice, fresh slices, and a syrup cooked with the rinds," says Martha.

Provided by Martha Stewart

Categories     Food & Cooking     Drink Recipes

Time 20m

Number Of Ingredients 3

8 lemons, halved, plus 1, thinly sliced, for serving
1 1/2 cups sugar
16 sprigs mint

Steps:

  • Juice halved lemons (you should have about 1 1/2 cups). In a small saucepan, bring sugar and 1 1/2 cups water to a simmer, stirring until sugar is dissolved. Add lemon rinds; cook over medium until mixture is syrupy, about 12 minutes. Strain; let cool completely.
  • Muddle mint with syrup in a pitcher. Stir in juice and 4 cups cold water. Top with ice and lemon slices; serve.

OLD FASHIONED LEMON BALM AND LEMON VERBENA LEMONADE SYRUP



Old Fashioned Lemon Balm and Lemon Verbena Lemonade Syrup image

There are numerous recipes for lemon balm lemonade, and I have an old English recipe myself that I make regularly - but, if you find that it is sometimes a little "light" on the lemon flavour, add some lemon verbena for a super charged lemon kick! I have made this several times now and it is so refreshing and zingy, perfect for a hot summer's day. Once the syrup is made, it lasts for several weeks in the fridge, or several months in a cool dark place if you add the optional citric and tartaric acid. Serve with cold sparkling water and slices of lemon and a sprig of either lemon balm or lemon verbena.

Provided by French Tart

Categories     Punch Beverage

Time P2DT5m

Yield 2 Litres

Number Of Ingredients 6

450 g caster sugar
600 ml water
1 lemon, cut into two halves
10 large lemon verbena leaves
10 large lemon balm leaves
1/4 teaspoon tartaric or 1/4 teaspoon citric acid

Steps:

  • Place the sugar, lemon halves and water into a saucepan and heat until the sugar has completely dissolved.
  • Add the lemon verbena and lemon balm leaves and boil for 2 minutes; leave to cool. Add the citric or tartaric acid if using at this stage. Allow to cool and then cover and allow to infuse for 24 to 48 hours, depending on what strength you require. (I have left this for 3 days sometimes too, for a real lemon zing.).
  • Sieve through a fine mesh or colander, discarding the lemon halves and the herb leaves - then pour into clean and sterile bottle/s; seal tightly and store in a cool dark place for several months or in the fridge for several weeks.
  • To use: 1 part syrup to 4 parts water or sparkling water, to taste - add more for a stronger lemon flavour or less for a more delicate flavour. Add ice, a slice of lemon and some lemon balm or lemon verbena leaves as a garnish.

OLD-FASHIONED LEMON BALM LEMONADE



Old-Fashioned Lemon Balm Lemonade image

An old-fashioned, simple lemonade but with the extra flavor of lemon balm! Enjoyed by children and adults alike. Serve well-chilled.

Provided by BecR2400

Categories     Punch Beverage

Time 30m

Yield 1 quart of Lemonade, 4-6 serving(s)

Number Of Ingredients 7

4 lemons
1/2 cup fresh lemon balm leaves
1/2 cup sugar
2/3 cup boiling water
2 1/2 cups water
ice (optional)
2 -3 fresh sprigs lemon balm, to decorate

Steps:

  • Scrub the lemons well. Peel the rind thinly, avoiding the white pithe, and set aside the lemons.
  • Place the lemon rind, lemon balm leaves, and the sugar into a small heat-proof pitcher. Pour the boiling water into the pitcher and stir well, crushing the lemon balm leaves to release their flavor. Leave mixture to infuse for about 15 minutes.
  • Now, cut the lemons in half and squeeze out the juice. Strain juice into a large glass pitcher, add a few fresh sprigs of lemon balm, and add the cooled, strained syrup. Top up with water or half-water half-ice, and chill until needed.

Nutrition Facts : Calories 118.3, Fat 0.3, Sodium 7, Carbohydrate 36.5, Fiber 5.1, Sugar 25, Protein 1.3

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