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Recipe by: niki-farah
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2 bn Lemon balm sprigs, on long 46 oz Unfiltered apple juice or
-stems, if possible -apple cider
2 bn Milk-flavored mints, on 2 Juice of lemon
-long stems, if possible 1 Lemon, cut in thin slices
1 cn Unsweetened pineapple juice Sparkling water or
-OR -champagne to taste
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.
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