Holunderblüten-Zitronenmelisse-Punsch (elderflower and lemon balm punch)
Units
Temperature
Servings
Ingredients
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
Method
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.