With lively lemon and herbal flavors, this lemon balm lemonade recipe is the perfect way to put this fragrant, citrusy garden herb to use. It's a refreshing beverage for a hot summer day, and leftover maple lemon balm syrup can also be used to sweeten and flavor a number of other summer foods.
If you've ever grown lemon balm in your garden, you'll know how much this herb smells just like a fresh lemon. I couldn't believe it the first year I grew it. Although lemon balm has a stronger lemon scent than taste, I still love finding ways to use it in the kitchen. Making lemonade was one of my first experiments.
🍹Why this recipe works
- Lemonade made with lemon balm offers a unique dimension of flavor, with hints of herbiness and earthiness. And adding a sprig as a garnish enhances the visual appeal and provides a refreshing citrus aroma as you sip.
- Fresh herbs are a summer essential. Not only are they satisfying for those growing their own, but they also enhance the enjoyment of the season. Adding herbs like lemon balm to your drinks makes them more special and worth celebrating.
- Lemon balm is believed to have several benefits, including promoting relaxation. So if you want to relax while sipping a glass of lemonade, try this recipe. Who isn't relaxed while enjoying lemonade on a warm summer's day?
I'm always looking for ways to add more fresh herbs to my cooking. If you are too, check out my recipes for Pasta and Peas with Mint Pistachio Pesto, Blackberry Scones with Thyme, Lemon Rosemary Olive Oil Cake, and this Pomegranate Rosemary Cocktail.
For more great nonalcoholic drinks, check out my Blackcurrant Smoothie, Strawberry Cream Soda, and Blueberry Lavender Lemonade.
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🍋Ingredients
Here's everything you need to make this lemon balm recipe. It's only three ingredients!
Key Ingredients
- Lemon Balm - a perennial herb in the mint family. As the name implies, the green leafy plant smells and tastes like real lemons. If you have lemon balm growing in your garden, you're in luck. Otherwise, look for it at your summer farmers market or specialty grocery stores. It's easy to grow, so if you find you like it, you should definitely try planting some as well.
- Lemons - Pick large, bright yellow lemons that are firm, but have a little give. Those with thin skin and that are heavy for their size will have the most juice. Most lemons in grocery stores are coated in wax, so give them a good rinse and scrub with a brush or towel.
- Maple syrup - Serves as the sweetener for the lemonade. Here in Vermont, it's my go-to sweetener. We'll use it to make a lemon balm syrup to sweeten and flavor the lemonade. If maple syrup isn't available, try honey instead.
See the recipe card below for the full list of ingredients and quantities.
🌿Substitutions & Variations
Here are a few ways to change up this recipe:
- Make it minty. Add a few sprigs of mint leaves to the pot when making the lemon balm syrup.
- Serve it hot. Instead of using cold water, combine the lemon juice, the zest, and the syrup with boiling water to make a soothing pot of hot lemon tea. Kind of like my honey citrus mint tea recipe.
- Try it with both lemons and limes. For a fun lemon-lime alternative, replace half of the lemon juice with fresh lime juice.
- Add some fizz. Instead of combining the lemon juice with water, use plain seltzer for plenty of bubbles.
- With lemon verbena: Should create a stronger flavor and be more aromatic than lemon balm. You may want to use a little less.
🔪Instructions
Here's how to make this fresh lemon balm recipe:
- Step 1: Combine maple syrup and water in a pot.
- Step 2: Add lemon balm leaves and crush them with a spoon to release their flavor. Simmer for 10 minutes on low heat, then strain out the leaves.
- Step 3: Zest 2 of the lemons, then juice all of them for a total of 2 cups of lemon juice.
- Step 4: Pour the lemon juice into 4 cups of cold water.
- Step 5: Add half of the lemon balm syrup to the lemonade.
- Step 6: Stir to combine. Serve over ice with a sprig of lemon balm and a slice of lemon.
⭐Top Tip
Taste and adjust the lemonade to your preference. Use more maple lemon balm syrup if you want it sweeter, or add more water to the pitcher if you prefer a milder flavor.
🧊Storage
The lemon balm drink can be stored in a sealed container in the fridge and will remain fresh for at least a week.
Leftover lemon balm syrup may be stored in a tightly sealed jar in the fridge, where it will stay fresh for up to a few weeks. Use it for another batch of lemonade or to sweeten iced tea.
💭FAQ
I tried making the lemonade with just lemon balm. While it tasted nice, it was relatively weak and more like a light tea than a lemonade. I like my lemonade to have a punch of flavor, and by using both real lemon juice and lemon balm, you get a broader range of lemon flavors with hints of mint and earthiness.
Yes. Lemon balm is an edible herb in the same plant family as mint. There's no need to cook the leaves before eating or using them.
Make this lemonade into a cocktail by adding a shot of gin or vodka to your glass when serving.
In culinary use, there isn't much difference between lemon balm and lemon verbena. You can use them interchangeably. Verbena is often used in sweet dishes, while lemon balm is found more in savory. Verbena also has a stronger flavor, while balm is zestier. Learn more about lemon verbena.
🥘Pairing
Serve this lemon balm drink recipe with any of these dishes:
📖 Recipe
Lemon Balm Lemonade
- Total Time: 20 minutes
- Yield: about 6 servings 1x
- Diet: Vegetarian
Description
With lively lemon and herbal flavors, this lemon balm recipe for lemonade is the perfect way to put to use this fragrant citrusy garden herb.
Ingredients
- 1 cup maple syrup
- 5 cups cold water
- about 8-10 large sprigs of fresh lemon balm, plus more for garnishing
- 5 large lemons
- ice
Instructions
- Prep the lemon balm. Combine the maple syrup with 1 cup of water in a small saucepan. Rinse the lemon balm sprigs, then remove the leaves. Measure out 1 cup of packed leaves, then add these to the saucepan.
- Make the syrup. Bring the pan to a low simmer. Simmer for 10 minutes while stirring and crushing the lemon balm leaves to release their flavor. Afterward, strain out the leaves and pour your maple lemon balm syrup into a bottle until ready to use.
- Zest and juice the lemons. Wash the lemons well, then zest two of them. Juice the two zested lemons and two additional lemons using whichever tool or approach you prefer. Rolling the lemons on the counter with your palm will help release the juice. Slice the final lemon for garnishing.
- Make the lemonade. Add 4 cups of cold water to a pitcher. Pour in the lemon zest and lemon juice, and then about half of the syrup. Stir to combine. Taste the lemonade and add more syrup if it is not sweet enough or more water if it is too strong.
- Serve. Serve the lemonade in glasses over ice, garnishing with a slice of lemon and a small sprig of lemon balm.
Notes
If you have the time, make the lemon balm syrup in advance so it's cool and ready for use.
Make it fizzy lemonade by using 4 cups of plain seltzer instead of water.
Try using other herbs with the lemon balm, such as mint.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Drinks
- Method: Infusing
- Cuisine: American
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Jennifer says
This looks amazing... where can you find fresh lemon balm leaves? Or do you need to grow it yourself?
Steve says
Growing your own is definitely the best source. I've found it easy to grow and doesn't need much attention. Even better, it comes back every year. But I've seen it at my local farmers market and in the grocery store on occasion in summer.