Lemon balm has a cooling, sedative and uplifting properties. It can lower fever and improve digestion.
This simple purée, which uses fresh, young lemon balm leaves, is best prepared in late spring before the plant becomes somewhat woody and the leave less juicy.
It works well as a sweetener for other herbal infusions or summer cocktails, and can be served as a hot or cold drink by adding one or two teaspoons of the purée to boiling or chilled water.
1 Place the leaves in a blender or food processor, add the honey and lemon juice. Blend until you get a smooth green purée.
2 Dilute with hot or cold water as desired and drink!
Your fresh purée will last for a week or two, if kept refrigerated.
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