Blueberry Lemon Balm Lemonade
This Blueberry Lemon Balm Lemonade is a variation of our seasonal, oh-so-delicious Strawberry Basil Lemonade. In keeping with the spirit of seasonality, we’re following up strawberry season with a blueberry-based lemonade.
Part of any recipe creation is taste-testing, and for this lemonade, we trialed four different Blueberry-Herb combinations:
- Blueberry-Thyme
- Blueberry-Lemon Basil
- Blueberry-Mint
- Blueberry-Lemon Balm
Our kitchen staff, field crew and family all taste-tasted, and Blueberry-Lemon Balm was a clear winner! You can make this recipe as is, or try out a different herb in place of the lemon balm. Either way, enjoy!
Blueberry Lemon Balm Lemonade
A flavor-bursting combination of local blueberries and lemon balm makes for an incredibly refreshing summer drink!
Equipment
- large jar (at least 2 quarts)
- wooden spoon or potato masher
Ingredients
- 1½ cups sugar
- 2 lemons sliced
- 3 cups blueberries
- 1.5 cups lemon juice bottled or fresh-squeezed will work
- 8 cups water
- 1 bunch lemon balm crumpled--this will allow the herb to release its flavor into the lemonade
Instructions
- Use spoon or potato masher to mash sugar, sliced lemons, and blueberries together. The mashing will help release the oils from the lemon rinds. Stop when the blueberries are mostly liquid and the lemons are still intact.
- Add lemon juice and water. Stir until sugar is dissolved. Add lemon balm and let steep for 1 hour in fridge. Enjoy over ice!
What is “a bunch” of Lemon Balm?
Being in England, it’s hard enough with Cups of herbs (are they stuffed in and pressed down hard, or just loosely filled?), but bunch? Feels like an even more random amount.
What is the best way to judge “a bunch”?
Many thanks, Claire
Good question! I recommend using a food scale. Depending on the herb, a bunch will be anywhere from .75 ounces to 1 ounce.