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Lemon balm’s soothing flavor adds a nice herbal twist to any batch of lemonade! This simple lemon balm lemonade relies on just lemon balm syrup, water, and fresh lemon juice, yet has an elevated flavor ideal for brunch or any special occasion. Perfect for anyone with an overgrown patch of lemon balm!
Also known as Melissa officinalis, lemon balm is a member of the mint family known for its refreshing lemon scent. That delicate herbal flavor is a a great addition to lemonade with just enough fresh lemon juice to boost those citrus notes.
There’s no better way to cool down on a hot summer day and all that lemon balm can help everyone feel calm and relaxed.
Since lemon balm is delicate, it won’t punch you in the face here. Instead, you’ll notice subtle herbal notes. It’s more of a sipper than a gulper, at least to me. For a stronger flavor, let the syrup steep even longer and reduce the amount of water in the lemonade to just two cups.
If you have tons of lemon balm on hand, grab some to make this Lemon Balm Pesto! It’s refreshingly savory, and tastes wonderful as a dip, spread, pizza topping, and more. Or, dehydrate fresh lemon balm to preserve all year long.
Why you’ll love this lemon balm lemonade recipe
- Great way to cool down on a hot summer day
- Lovely beverage for entertaining
- Ideal for gardeners with lots of lemon balm on hand
- Naturally soothing and calming
Ingredients
For the Lemon Balm Syrup
- Fresh lemon balm leaves – I prefer to use fresh leaves and typically only make this lemon balm simple syrup in the summer when my lemon balm plant is out of control. You can certainly use dried leaves, if you prefer. You’ll need about half as many dried leaves as fresh.
- Sugar – To sweeten the syrup.
- Water
For the Lemonade
- Water
- Fresh lemon juice – Fresh has the best flavor although I often use juice from concentrate just to simplify things.
How to Make Lemon Balm Lemonade
- Prepare the lemon balm simple syrup (steep the water, sugar, and fresh leaves in a small saucepan until the herbal flavors instead into the liquid. Strain out the leaves once cooled to room temperature).
- Combine the simple syrup, water, and lemon juice in a large pitcher. Stir to combine.
- Serve over ice and enjoy!
Storing Suggestions
Feel free to make this lemonade and store in an airtight, sealed container in the fridge for up to 5-7 days. It’s such a refreshing drink to have on hand!
Tips & Variations
- Add a garnish. Add some slices from fresh lemons and a few extra sprigs of lemon balm to the pitcher for a gorgeous presentation.
- Adjust the sweetener. You can certainly use a different sweetener instead of sugar. For this situation, you’ll want to infuse the fresh herbs in just water, then stir in the raw honey after the lemon balm mixture gets a chance to steep. Honey dissolves best when stirred into warm drinks.
How to Serve
I often like to make lemon balm lemonade for brunches, parties, and special dinners. The herbal notes are lovely with other seasonal flavors, like these Strawberry Rhubarb Scones, or Raspberry White Chocolate Muffins.
FAQs
Yes! You can certainly infuse lemon balm tea or dried lemon balm into the syrup instead. You usually need half as many herbs when dried. I’d use 3-5 lemon balm tea bags myself and just let them infuse as long as possible. That lemon balm flavor is delicate and we want to extract as much as possible.
Related Recipes
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Lemon Balm Lemonade
Ingredients
- 1 batch lemon balm simple syrup
- 1 cup fresh lemon juice
- 2-3 cups water, adjust to taste
Instructions
- Prepare the lemon balm simple syrup (steep the water, sugar, and fresh leaves in a small saucepan until the herbal flavors instead into the liquid. Strain out the leaves once cooled to room temperature).
- Combine the simple syrup, water, and lemon juice in a large pitcher. Stir to combine.
- Serve over ice and enjoy!
Notes
Nutrition
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