Best 4 Lemonade With Lemon Balm And Lemon Verbena Recipes
Get ready to embark on a culinary journey to create a refreshing and flavorful lemonade that captures the essence of summer. This recipe combines the vibrant taste of lemons with the distinct herbal aromas of lemon balm and lemon verbena, resulting in a delightful beverage that will tantalize your taste buds. With just a few simple ingredients and easy-to-follow instructions, you'll be able to enjoy a glass of this invigorating lemonade in no time. So gather your ingredients, put on your apron, and let's embark on this refreshing adventure together!
Let's cook with our recipes!
LEMON VERBENA LEMONADE
Lemon verbena, which has lemon's clean taste but not its tartness, balances the acidity of fresh lemonade.
Provided by Martha Stewart
Categories Food & Cooking Drink Recipes
Yield Makes 7 cups
Number Of Ingredients 5
Steps:
- Bring sugar and water to a boil in a small saucepan, stirring to dissolve sugar. Remove from heat, and add lemon verbena. Cover, and steep for 15 minutes. Strain through a fine sieve, and let cool completely.
- Combine lemon juice and lemon verbena syrup in a pitcher. Fill glasses with lemon verbena ice, and divide lemonade among glasses.
MARTHA'S EXTRA-LEMONY LEMONADE
"A cold glass of lemonade is so refreshing on a hot summer day. My favorite recipes are full of lemon flavor. This one uses the fruit in three ways: its juice, fresh slices, and a syrup cooked with the rinds," says Martha.
Provided by Martha Stewart
Categories Food & Cooking Drink Recipes
Time 20m
Number Of Ingredients 3
Steps:
- Juice halved lemons (you should have about 1 1/2 cups). In a small saucepan, bring sugar and 1 1/2 cups water to a simmer, stirring until sugar is dissolved. Add lemon rinds; cook over medium until mixture is syrupy, about 12 minutes. Strain; let cool completely.
- Muddle mint with syrup in a pitcher. Stir in juice and 4 cups cold water. Top with ice and lemon slices; serve.
OLD FASHIONED LEMON BALM AND LEMON VERBENA LEMONADE SYRUP
There are numerous recipes for lemon balm lemonade, and I have an old English recipe myself that I make regularly - but, if you find that it is sometimes a little "light" on the lemon flavour, add some lemon verbena for a super charged lemon kick! I have made this several times now and it is so refreshing and zingy, perfect for a hot summer's day. Once the syrup is made, it lasts for several weeks in the fridge, or several months in a cool dark place if you add the optional citric and tartaric acid. Serve with cold sparkling water and slices of lemon and a sprig of either lemon balm or lemon verbena.
Provided by French Tart
Categories Punch Beverage
Time P2DT5m
Yield 2 Litres
Number Of Ingredients 6
Steps:
- Place the sugar, lemon halves and water into a saucepan and heat until the sugar has completely dissolved.
- Add the lemon verbena and lemon balm leaves and boil for 2 minutes; leave to cool. Add the citric or tartaric acid if using at this stage. Allow to cool and then cover and allow to infuse for 24 to 48 hours, depending on what strength you require. (I have left this for 3 days sometimes too, for a real lemon zing.).
- Sieve through a fine mesh or colander, discarding the lemon halves and the herb leaves - then pour into clean and sterile bottle/s; seal tightly and store in a cool dark place for several months or in the fridge for several weeks.
- To use: 1 part syrup to 4 parts water or sparkling water, to taste - add more for a stronger lemon flavour or less for a more delicate flavour. Add ice, a slice of lemon and some lemon balm or lemon verbena leaves as a garnish.
OLD-FASHIONED LEMON BALM LEMONADE
An old-fashioned, simple lemonade but with the extra flavor of lemon balm! Enjoyed by children and adults alike. Serve well-chilled.
Provided by BecR2400
Categories Punch Beverage
Time 30m
Yield 1 quart of Lemonade, 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Scrub the lemons well. Peel the rind thinly, avoiding the white pithe, and set aside the lemons.
- Place the lemon rind, lemon balm leaves, and the sugar into a small heat-proof pitcher. Pour the boiling water into the pitcher and stir well, crushing the lemon balm leaves to release their flavor. Leave mixture to infuse for about 15 minutes.
- Now, cut the lemons in half and squeeze out the juice. Strain juice into a large glass pitcher, add a few fresh sprigs of lemon balm, and add the cooled, strained syrup. Top up with water or half-water half-ice, and chill until needed.
Nutrition Facts : Calories 118.3, Fat 0.3, Sodium 7, Carbohydrate 36.5, Fiber 5.1, Sugar 25, Protein 1.3
Tips for Making the Best Lemonade with Lemon Balm and Lemon Verbena:
- Fresh is best: Use fresh lemon balm and lemon verbena leaves for the best flavor. If you can't find fresh herbs, you can use dried herbs, but they will not be as flavorful.
- Infuse the simple syrup: Infusing the simple syrup with lemon balm and lemon verbena leaves adds a delicious flavor to the lemonade. Be sure to let the syrup cool completely before using it in the lemonade.
- Sweeten to taste: The amount of sugar you add to the lemonade is up to you. Taste the lemonade before serving and add more sugar if desired.
- Chill before serving: Chilling the lemonade before serving makes it even more refreshing. You can also add ice cubes to the lemonade if you like.
Conclusion:
This refreshing lemonade is perfect for a hot summer day. The lemon balm and lemon verbena add a unique and flavorful twist to the classic lemonade recipe. Whether you're enjoying it on its own or with your favorite meal, this lemonade is sure to be a hit.
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