Lemon Balm Lemonade Recipe
I love this lemon balm lemonade recipe because it’s a refreshing burst of citrusy goodness that magically balances sweetness with the aromatic notes of lemon balm. Plus, crafting it feels like a mini spa experience with its delightful aromas, making it my go-to for both pampering myself and impressing my friends with a homemade treat.
I enjoy discovering new and inspiring drinks, and my favorite remains a classic: Lemon Balm Lemonade. It is simple to prepare and so rewarding.
The main ingredient is lemon balm, a perennial herb that is a member of the mint family (like sage, rosemary, and thyme). Lemon balm is noted for its high lemony aroma and taste, making it an excellent base for lemonade.
You can enjoy this recipe as a refreshing non-alcoholic drink or use it as a mixer for a lemony cocktail.
Ingredients
Leaves of Melissa Officinalis: A tranquilizing herb with antioxidants, it has a slight citrus taste that comes through in this beverage.
Juice of lemon: Abundant with vitamin C, boosts immune health, brings tartness and freshness.
Honey: Offers a natural sweetness and slight sourness, as well as a small quantity of antioxidants.
Simple Syrup: We sweeten by dissolving sugar.
We use simple syrup with cocktails that need a little extra sweetness but where granulated sugar won’t dissolve.
Chilled Liquid: Quenches thirst; rehydrates; and rapidly cools beverage to ensure a satisfying sip in sweltering heat.
Slices of Lemon: These are decorative; they strengthen the flavor of lemon; they make a lovely presentation.
Fresh Mint: Optional.
Then again, it’s not really optional, because the fresh mint is what makes this drink come alive.
Adds aromatic freshness that complements the lemon balm.
Ingredient Quantities
- 1 cup fresh lemon balm leaves, washed and roughly chopped
- 1 cup freshly squeezed lemon juice (about 4-6 lemons)
- 1/2 cup honey or simple syrup (adjust to taste)
- 4 cups cold water
- Ice cubes, for serving
- Lemon slices, for garnish
- Fresh mint leaves, for garnish (optional)
Instructions
1. In a big pitcher, mix the coarsely chopped lemon balm leaves with the honey or simple syrup.
2. Take a muddler or the back of a spoon and use it to gently bruise the lemon balm leaves. This will release the essential oils and aroma that are critical to the cocktail’s success.
3. Combine the newly squeezed lemon juice with the lemon balm and the sweetener into the pitcher, and stir well to mix them thoroughly.
4. Add the cold water, and stir until the honey or simple syrup is completely dissolved.
5. Sample the lemonade and adjust the sweetness by adding more honey or syrup if desired.
6. If you would rather not have the lemon balm leaves in the lemonade, pour the lemonade through a fine-mesh sieve into another pitcher to remove them.
7. Fill ice cubes in serving glasses.
8. Strain the lemonade and pour it over the ice in each glass.
9. For each glass, prepare a garnish of a lemon slice and a few fresh mint leaves, if you have them.
10. Lemon balm lemonade, made from scratch, tastes best when served directly after mixing.
Equipment Needed
1. Large pitcher
2. Muddler or the back of a spoon
3. Juicer (for squeezing lemons)
4. Stirring spoon
5. Fine-mesh sieve
6. Another pitcher (for straining)
7. Serving glasses
8. Cutting board (for chopping lemon balm and slicing lemons)
9. Knife (for chopping and slicing)
FAQ
- Can I use dried lemon balm instead of fresh?For the best flavor, use fresh lemon balm; if using dried, though, use about 1 tablespoon, steep it in hot water until it is fully reconstituted, and then allow it to cool before adding it to the blend.
- How can I make this lemonade sweeter?If you would rather have a sweeter drink, you can up the amount of honey or simple syrup to your liking.
- Is there a substitute for honey in this recipe?Certainly, you have the option to utilize uncomplicated syrup, agave nectar, or another sweetener of your preference.
- Can this lemonade be made ahead of time?Certainly. You can prepare it a day ahead. Put it in the fridge, and add the ice right before you serve it.
- What is the best way to serve this lemonade?Pour it over ice and garnish with lemon slices and fresh mint leaves for a revitalizing look.
- Can I add alcohol to this lemonade?Certainly! An adult version can be made by using vodka or gin. The amount of the spirit is up to you and your preference.
- How long will this lemonade keep in the refrigerator?When kept in a covered pitcher, it will remain fresh for 3-4 days.
Substitutions and Variations
Lemon balm leaves, freshly picked: If the herb is not available, use fresh mint leaves or fresh basil leaves instead for a different herbal flavor.
Lemon juice, when called for, can be replaced with an equal amount of fresh lime juice. This gives your dish a whole other dimension—one that’s layered and more complicated, taste-wise, than using plain lemon juice.
Honey or simple syrup: Replace with agave syrup or maple syrup for a different natural sweetener.
Chilled water: Replace with carbonated water for a bubbly lemonade alternative.
Ice cubes: If you want a more frigid and slushy beverage, use crushed ice instead of ice cubes.
Pro Tips
1. Chill the Ingredients: Before starting, chill the lemons, cold water, and even the serving glasses in the fridge to ensure your lemonade is refreshingly cold right from the start.
2. Use Quality Honey: Opt for a high-quality, mild-flavored honey to sweeten the lemonade. This will enhance the natural flavors without overpowering them.
3. Balance the Flavors: If the lemonade is too tart, add a pinch of salt. This can help balance the acidity and sweetness, making the flavors more rounded.
4. Experiment with Herbs: Besides mint, try adding other herbs like basil or thyme for different flavor profiles.
5. Make it Sparkling: For a fizzy twist, use sparkling water instead of still water. This can make the drink feel lighter and more refreshing.
Lemon Balm Lemonade Recipe
My favorite Lemon Balm Lemonade Recipe
Equipment Needed:
1. Large pitcher
2. Muddler or the back of a spoon
3. Juicer (for squeezing lemons)
4. Stirring spoon
5. Fine-mesh sieve
6. Another pitcher (for straining)
7. Serving glasses
8. Cutting board (for chopping lemon balm and slicing lemons)
9. Knife (for chopping and slicing)
Ingredients:
- 1 cup fresh lemon balm leaves, washed and roughly chopped
- 1 cup freshly squeezed lemon juice (about 4-6 lemons)
- 1/2 cup honey or simple syrup (adjust to taste)
- 4 cups cold water
- Ice cubes, for serving
- Lemon slices, for garnish
- Fresh mint leaves, for garnish (optional)
Instructions:
1. In a big pitcher, mix the coarsely chopped lemon balm leaves with the honey or simple syrup.
2. Take a muddler or the back of a spoon and use it to gently bruise the lemon balm leaves. This will release the essential oils and aroma that are critical to the cocktail’s success.
3. Combine the newly squeezed lemon juice with the lemon balm and the sweetener into the pitcher, and stir well to mix them thoroughly.
4. Add the cold water, and stir until the honey or simple syrup is completely dissolved.
5. Sample the lemonade and adjust the sweetness by adding more honey or syrup if desired.
6. If you would rather not have the lemon balm leaves in the lemonade, pour the lemonade through a fine-mesh sieve into another pitcher to remove them.
7. Fill ice cubes in serving glasses.
8. Strain the lemonade and pour it over the ice in each glass.
9. For each glass, prepare a garnish of a lemon slice and a few fresh mint leaves, if you have them.
10. Lemon balm lemonade, made from scratch, tastes best when served directly after mixing.