| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Beverages |
10 |
Servings |
INGREDIENTS
| 2 |
bn |
Lemon balm sprigs, on long stems, if possible |
| 2 |
bn |
Milk-flavored mints, on long stems, if possible |
| 1 |
cn |
Unsweetened pineapple juice OR |
| 46 |
oz |
Unfiltered apple juice or apple cider |
| 2 |
|
Juice of lemon |
| 1 |
|
Lemon, cut in thin slices |
|
|
Sparkling water or champagne to taste |
INSTRUCTIONS
From "The Herb Garden Cookbook" (Gulf, $12.95), by Lucinda Hutson. If
lemon verbena or lemon balm are unavailable, mint may be substituted.
Gently wring the bunches of lemon balm and mint to release the flavor.
Place in a large glass pitcher, cover with the juices and the lemon
slices. Chill overnight, occasionally stirring and pressing down on
the herbs with the back of a wooden spoon. Pour into iced glasses
with a splash of sparkling water or champagne and a sprig of fresh
lemon balm or mint.
Makes about 10 4-oz servings.
From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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