Holunderblüten-Zitronenmelisse-Punsch (elderflower and lemon balm punch)
A cold punch built by steeping fresh lemon balm leaves directly in the elderflower syrup base rather than boiling them, since heat drives off the delicate, lemony aroma that makes lemon balm worth using at all. Bruising the leaves lightly with the back of a spoon before steeping releases more of their oil without shredding them into the drink.
Prep15 min
Rest20 min
Servings4
Christoph's elderflower and lemon balm punch, the leaves steeped cold rather than boiled so their aroma survives.
Ingredients
Units
Temperature
Servings
Punch
- 200 ml elderflower syrup rounded
- 30 g fresh lemon balm leaves rounded
- 1 L sparkling water rounded
- 1 lemon, sliced rounded
- to taste ice cubes, for serving rounded
Dietary labels are a guide, not a guarantee. If you have an allergy, read the ingredients yourself.
Method
- Bruise the lemon balm leaves lightly with the back of a spoon, just enough to release their oils without shredding them.
- Combine the bruised leaves with the elderflower syrup in a jug. Let steep at room temperature for 20 minutes.
- Strain out the leaves. Combine the infused syrup with the sparkling water and lemon slices.
- Serve immediately over ice.
Notes
- Steep the lemon balm cold, never boil it. Heat drives off the delicate lemony aroma that makes lemon balm distinct from a plain mint or lemon flavour; a cold steep captures it properly.
- Bruise the leaves gently rather than chopping them. Bruising releases the essential oils from the leaf’s surface; chopping shreds the leaves into small pieces that end up as floating debris in the drink instead of infusing it.
- Add the sparkling water last, right before serving. Mixing it in earlier and letting it sit lets the fizz go flat before anyone gets to drink it.
- The infused syrup can be made a few hours ahead; combine with the sparkling water only just before serving.
Ingredient substitutions
- Fresh mint can substitute for lemon balm if unavailable, giving a different but pleasant herbal note.
- A splash of white wine or prosecco in place of some of the sparkling water turns this into an alcoholic version.
- A few slices of cucumber added alongside the lemon give a cooling, garden-fresh note.
From Christoph Mayer