Lemon Balm Lemonade Recipe

July is hot here in Denver and there’s nothing like a refreshing glass of iced cold lemonade. I know, I know. As an acupuncturist I shouldn’t encourage drinking iced beverages, but I am making an exception for this cooling and medicinal lemonade!

Lemon Balm Lemonade (aka: Melissa’s Lemonade)

Handful of fresh lemon balm

6 lemons

1/2 cup honey (more if desired)

1 cup boiling water

3 cups spring water

Ice

Scrub lemons, peel the rind thinly avoiding the white; set aside.

Place the lemon rind, lemon balm leaves and the honey 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.  Let steep 15 minutes.

Cut lemons in half and squeeze out the juice.  Strain juice into pitcher, add a few fresh sprigs of lemon balm, then add the cooled, strained syrup.  Top with water and ice. Take a long drink and enjoy!

With love,

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Jessica

 

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