| 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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