The temperature outside is climbing, and I’m in my kitchen, experimenting with a variety of cool and quenching cold beverages. I have a ton of lemon thyme and mint in my garden, and lots of lemons, so voila – it’s a minty, thymey Arnold Palmer!
Follow the same general directions for making lemon balm and lemon balm thyme lemonade, except substitute mint for the lemon balm and you’ve got it. Use stevia, honey or maple syrup (my favorite) to sweeten in up a bit and you’ll be cool as a cucumber.
Here’s the dish:
Gather a big handful of fresh mint from your garden or market (about 2 cups, loosely packed, including stems). Coarsely chop and place in a heat proof bowl or pan. Add 1/2 cup of lemon thyme, loosely packed. You can skip this if you don’t have lemon thyme in your garden, but please plant some if you can! The aroma and flavor of lemon thyme is wonderful, bright and refreshing. It makes me happy just to think about it.
Slice one large lemon (preferably organic) and add this to the bowl or pan. Add hot water to cover (about 3 cups) and steep 15-20 minutes. Strain and squeeze the juice from the herbs and lemons through a sieve into a pitcher or quart-sized-ish container and add a cup of cold water, plus the juice of one lemon. Choose your sweetener – this doesn’t need much – and enjoy!