Lemon Balm Punch

A simple but tasty recipe that creates a drink everyone can enjoy in their backyard this summer!

Yields:	8 servings
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	Preparation	30 minutes
	Cooking	0 minutes
	Ready In	30 minutes

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Ingredients

2	each	lemon balm	leaves, handfuls
1	x	lemon verbena	or lemon grass, few sprigs
2	quarts	water	boiling
1	x	ginger ale	or grapefruit-orange juice

Directions

Take two big handfuls of fresh lemon balm leaves and a few sprigs of lemon verbena or lemon grass, if desired, and plunge into 2 quarts of boiling water. Let simmer for 5-10 minutes or steep for 20 minutes.

Cool and strain. Use with equal part ginger ale or with grapefruit-orange juice. Serve with ice.

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Member Review

Eggs Florentine

This was very good, however I substituted Hollandaise for Morney. It is quite a bit of work, however, so I will reserve it for company.