Lemon Balm-Infused Lemonade
Servings 4 quarts
- 1 cup Demerera sugar
- 1 cup agave syrup
- 3 cups fresh lemon balm leaves slightly compacted in the measuring cup
- 3 cups freshly squeezed lemon juice strained
- Thinly sliced lemons
- Fresh lemon balm leaves
- Plenty of ice
Combine four cups of water, the sugar and agave together in a 2-quart pot. Bring to a boil. Stir until sugar is completely dissolved, then remove from heat.
Add lemon balm leaves to the simple syrup, stir, and cover with a lid. Allow to infuse for about two hours or until the mixture is completely cool.
Strain the syrup through a fine sieve into a gallon glass jar or large pitcher. Discard wilted lemon balm.
Add lemon juice to the lemon balm-infused simple syrup and stir. Add 12 cups cold water. Taste and adjust as required. Add more agave if you find the lemonade too tart. Alternately, add more lemon juice if you prefer your lemonade on the puckery side.
Chill until ready to serve.
Serve over ice with a garnish of fresh lemon slices and fresh lemon balm. Enjoy!
Calories: 434kcal | Carbohydrates: 110g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 16mg | Potassium: 395mg | Fiber: 3g | Sugar: 92g | Vitamin A: 1435IU | Vitamin C: 81.6mg | Calcium: 99mg | Iron: 2.1mg