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From “Lively Lemon: A Little Book of Lemon Herb Recipes,” compiled by members of the Herb Society of America.
Ingredients
1 cup packed fresh lemon balm leaves
3 sprigs fresh lemon verbena or lemongrass
4 cups boiling water
Directions
Steep the lemon balm and lemon verbena in boiling water for 20 minutes. (If using lemongrass, simmer the mixture for 5-10 minutes.)
Cool and strain.
This lemon mixture can be combined with ginger ale, orange juice or other fruit juice, using equal parts of each, or can be served with light rum.
