Bright, gently minty, and ultra-refreshing this Lemon Balm Citrus Infusion is the easy pitcher drink you’ll actually crave. It’s zero-fuss, lightly citrusy, and perfect for hot kitchens, picnics, or weeknight dinners. Mix it in minutes, chill, and pour over ice.
Why You’ll Love It
- Barely any prep: rinse, bruise, pour, chill.
- Fresh lemon balm is easy to find or grow in a pot.
- Stays tasty for days in the fridge.
- Crowd-friendly and kid-friendly flavor.
- Endless twists with other herbs or citrus.
- Feels special but is as easy as flavored water.
Ingredients You Will Need
Here’s what you need for the lemon balm recipe for weight loss:
- Fresh lemon balm leaves (about 1/2 cup packed): The star—super fresh, lightly citrusy, slightly minty.
- Filtered water (4 cups): Makes it crisp and clean, especially if your tap’s a bit “meh.”
- Lemon slices (half a lemon, thinly sliced): Brightening tartness, low-cal boost.
- Honey (1-2 teaspoons, totally optional): Just a pinch if you want faint sweetness without spiking calories.
- Ice cubes: For serving cold and keeping it crisp.
Shopping tip: Lemon balm is often near fresh herbs at the store or garden center. Use local honey if you like, or skip it for an unsweetened version.
Substitutions & Add-Ins
- No lemon balm? Use mint for classic freshness or basil for a peppery twist.
- Citrus swap: Add a few orange or lime slices.
- Ginger pop: A few thin slices of fresh ginger for a zesty edge.
- Sweeteners: Maple syrup or monk fruit work; or leave it unsweetened.
- Naturally gluten- and dairy-free.
Step-by-Step Instructions
- Rinse & bruise: Rinse lemon balm; pat dry. Lightly bruise leaves with clean hands to release aroma (don’t chop).
- Layer: Add lemon balm, lemon slices, and honey (if using) to a pitcher.
- Add water: Pour in 4 cups filtered water; stir or swirl to combine.
- Chill: Refrigerate at least 1 hour (overnight = stronger flavor).
- Serve: Strain over ice. Garnish with extra leaves or a lemon wheel if you like.
Fizz option: Top each glass with a splash of sparkling water.
Tips for Perfect Results
- Bruise, don’t mince: Over-cutting can turn herbs bitter.
- Taste before chilling: Adjust lemon or honey first, then infuse.
- Infusion window: 1–24 hours. Longer = bolder herb notes.
- Ice matters: It keeps the flavor bright and crisp.
- Grab-and-go: Strain into a bottle for the gym or office.
Serving Ideas & Variations
- Over crushed ice with a mint sprig for “mocktail” vibes.
- Pair with salads, grilled vegetables, or spicy dishes.
- Half-and-half with chilled green tea for a gentle afternoon pick-me-up.
- Orange zest + a few basil leaves for a citrus-herb twist.
Storage, Freezing & Reheating
Fridge: Up to 3 days in a covered glass pitcher or jar. Flavor slowly softens after day 3.
Freezer: Pour into ice cube trays; freeze up to 2 months. Drop cubes into water or sparkling water anytime.
Recipe FAQs
What is lemon balm good for?
In the kitchen, lemon balm shines as a fresh, lightly citrus-mint herb. Use it to:
Infuse iced waters and teas (like the Lemon Balm Citrus Infusion above)
Brighten salads, fruit bowls, and simple syrups
Add a soft citrus note to vinaigrettes, marinades, and desserts (sorbets, shortbreads)
Finish soups and grilled vegetables with a handful of torn leaves
If you’re curious about general background and researched uses discussed by health writers, see this overview from Cleveland Clinic: Lemon Balm Benefits. (External resource for information only; this article is culinary and not medical advice.)
Can I make it ahead?
Yes—infuse overnight for maximum flavor, then strain before serving.
Let’s Hear Your Thoughts
Conclusion
Simple, sunny, and endlessly sippable, this Lemon Balm Citrus Infusion turns a handful of ingredients into a pitcher you’ll reach for all week. Mix, chill, and pour—then leave a comment and star rating with your favorite variation!
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Lemon Balm Drink
Ingredients
Main Ingredients
- 1/2 cup Fresh lemon balm leaves, packed Super fresh, lightly citrusy, slightly minty.
- 4 cups Filtered water Makes it crisp and clean.
- 1/2 unit Lemon, thinly sliced Brightness and tartness.
- 1-2 teaspoons Honey, optional Add for a faint sweetness.
- cubes Ice, for serving Keeps the drink cold.
Instructions
Preparation
- Rinse & bruise: Rinse lemon balm; pat dry. Lightly bruise leaves with clean hands to release aroma (don’t chop).
- Layer: Add lemon balm, lemon slices, and honey (if using) to a pitcher.
- Add water: Pour in 4 cups filtered water; stir or swirl to combine.
- Chill: Refrigerate at least 1 hour (overnight = stronger flavor).
- Serve: Strain over ice. Garnish with extra leaves or a lemon wheel if you like.
- Fizz option: Top each glass with a splash of sparkling water.