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Garden Punch

Ingredients
 

2 bunch lemon balm sprigs, on long stems, i, f possible
2 bunch milk-flavored mints, on long stems,, if possible
1 can unsweetened pineapple juice or
46 oz unfiltered apple juice or apple cid, er
2 juice of lemon
1 lemon, cut in thin slices
1 sparkling water or champagne to tas, te




 
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Preparation
 
From "The Herb Garden Cookbook" (Gulf, $12.95), by Lucinda Hutson. If
lemon verbena or lemon balm are unavailable, mint may be substituted.

Gently wring the bunches of lemon balm and mint to release the flavor.
Place in a large glass pitcher, cover with the juices and the lemon
slices. Chill overnight, occasionally stirring and pressing down on
the herbs with the back of a wooden spoon. Pour into iced glasses
with a splash of sparkling water or champagne and a sprig of fresh
lemon balm or mint.

Makes about 10 4-oz servings.

 

 
Servings: 10

 

 

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