2 bunch Lemon balm sprigs, on long stems, if possible
2 bunch Milk-flavored mints, on long stems, if possible
1 can 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
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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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