Lemon balm, mint's better behaved cousin, is a lovely and fragrant addition to any landscape. While it does best in full sun, my plant is prolific in partial shade. Being a perennial, lemon balm is up and ready for Memorial Day, a time when the annual herbs, such as basil, are just being planted.
This concoction is light and crisp, perfect for picnics and barbecues.
ingredients
- .5-.75 oz (1/4-1/3 cup) Lemon Balm, chopped
- 4 oz (1/2 cup) Simple Sugar Syrup
- 4 oz (1/2 cup, about 2) Fresh Lemon Juice
- 4 oz (1/2 cup) Vodka or White Rum
- 750 ml Bottle of White Wine
deviations & tips
- A bright, acidic white like Sauvignon Blanc works better than an oaky Chardonnay.
- A sweet white could be used, but taste before adding any sugar syrup. You may not need any at all.
- Try with other herbs such as mint, tarragon, or basil.
the method
Add chopped lemon balm, sugar syrup, and lemon to a 2 quart pitcher and muddle to extract the lemon balm's flavor.
Stir in wine and vodka. Add slices of lemon if desired. Refrigerate for about an hour to allow the flavors to meld. Fill pitcher with ice and serve very cold.
