Garden Punch
Author: Chief Mixologist
  • 2 bunches lemon balm sprigs, on long stems, if possible
  • 2 bunches milk-flavored mints, on long stems, if possible
  • 1 can unsweetened pineapple juice or
  • 46 ounces unfiltered apple juice or apple cider
  • 2 juice of lemon
  • 1 lemon, cut in thin slices
  • sparkling water or Champagne to taste
  1. From "The Herb Garden Cookbook" (Gulf, $12.95), by Lucinda Hutson.
  2. If lemon verbena or lemon balm are unavailable, mint may be substituted.
  3. Gently wring the bunches of lemon balm and mint to release the flavor.
  4. Place in a large glass pitcher, cover with the juices and the lemon slices.
  5. Chill overnight, occasionally stirring and pressing down on the herbs with the back of a wooden spoon.
  6. Pour into iced glasses with a splash of sparkling water or champagne and a sprig of fresh lemon balm or mint.
  7. Makes about 10 4-oz servings.
Recipe by Beverages at