Lemon Balm Recipe
Bright, citrusy and soothing, this Lemon Balm Recipe gives you a calming herbal tea in minutes. You can enjoy this refreshing drink hot or iced as a summer beverage or a cozy nightcap.
A humble herb with ancient roots, lemon balm lends a gentle citrus note that’s both uplifting and grounding. When I first spotted fresh lemon balm at my local farmers’ market, I knew I had to create a simple, no-fuss infusion that anyone could whip up—whether you have a backyard garden or just a windowsill pot. Beyond its bright flavor, this herbal tea is naturally caffeine free, rich in antioxidants like rosmarinic acid, and traditionally used to ease tension and support digestion. Personally, I adore serving it on warm afternoons under my porch swing, but honestly, it’s equally delightful by a crackling fire in October.
Why You’ll Love This Lemon Balm Recipe
• No oven or fancy equipment needed—just a kettle and a strainer
• Ready in under 10 minutes—perfect for busy mornings or last-minute guests
• Naturally caffeine free—great as an evening sipper or afternoon refresher
• Loaded with antioxidants—supports a calm mind and healthy digestion
• Super budget-friendly—lemon balm grows prolifically, so your home harvest goes far
• Versatile hot or iced—customize sweetness and strength to taste
• Kid-friendly and herbal—introduce little ones to gentle, garden-fresh flavors
Ingredients for Lemon Balm Recipe
• 1 cup fresh lemon balm leaves, gently packed (sub: 2 tbsp dried lemon balm)
• 4 cups filtered water (use spring or filtered for clean taste)
• 1–2 tbsp honey or agave syrup (adjust for sweetness; maple syrup works too)
• Optional: 1 lemon, thinly sliced (for extra zing)
• Optional garnish: fresh mint sprigs or a twist of lemon peel
Tip: If using dried leaves, crush them lightly between your palms to release more aroma.
Directions for Lemon Balm Recipe
1. Bring Water to a Simmer
Pour 4 cups of filtered water into a saucepan or electric kettle. Heat until small bubbles form at the edges—no need to reach a rolling boil.
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Prep the Leaves
While the water warms, rinse fresh lemon balm leaves under cool tap water. Shake off excess moisture and gently bruise the leaves by rolling them between your fingers. -
Steep the Herbs
Place the leaves (and lemon slices, if using) in a heat-proof pitcher or teapot. Pour the hot water over, cover, and let steep for 5–8 minutes—longer steeping yields a stronger herbal tea. -
Sweeten to Taste
Strain out the leaves and lemon slices. Stir in honey or agave while the tea is still warm so it dissolves smoothly. Taste and adjust sweetness. -
Serve Warm or Chill
For iced herbal tea, let cool to room temperature, then refrigerate for at least 30 minutes. Pour over ice and garnish with mint or lemon peel. -
Enjoy and Store
Sip slowly, notice the bright aroma and gentle, lemony finish. Leftovers keep well in the fridge for up to 3 days—just reheat or top up your glass with ice.
Servings & Timing
Makes 4 cups of tea (about 4 servings)
Prep Time: 5 minutes
Steep Time: 5–8 minutes
Chill Time (optional): 30 minutes
Total Time: 10 minutes (hot) / 40 minutes (iced)
Variations
• Add a few fresh blueberries while steeping for a subtle fruity twist.
• Stir in a slice of fresh ginger for a warming, digestive boost.
• Swap honey for a splash of elderflower cordial for floral notes.
• Infuse with a handful of fresh mint leaves to create a lemon-mint refresher.
• Blend cooled tea with ice and frozen pineapple for a lemon balm slushie.
• Make a lemon balm latte by frothing warm milk and pouring it over your tea.
Storage & Reheating
Store cooled tea in a sealed pitcher or Mason jar in the fridge for up to 3 days. For best flavor, consume within 48 hours. To reheat, pour into a small saucepan over low heat until steaming, or microwave in a mug for 60–90 seconds. Make-ahead tip: brew a double batch and freeze half in ice-cube trays—pop cubes into iced tea for instant chill without dilution.
Notes
• I found that bruising the leaves really amps up the citrus scent—don’t skip that step.
• If your batch tastes too grassy, cut steep time by one minute next round.
• A pinch of sea salt can round out sweetness and brighten the infusion.
• For a creamier take, stir in a spoonful of coconut milk right before serving.
FAQs
Q: Can I use dried lemon balm instead of fresh?
A: Absolutely—use 2 tablespoons of dried leaves for every 1 cup of fresh; just watch steep time.
Q: Is this recipe truly caffeine free?
A: Yes, lemon balm contains no caffeine, making it ideal any time of day or night.
Q: How long should I steep for best flavor?
A: Steep 5–8 minutes; 5 minutes for a light, floral note, 8 minutes for a stronger, tangy brew.
Q: Can I substitute sugar for honey?
A: Sure—white or brown sugar dissolves just fine, though honey adds a floral undertone.
Q: What health benefits does lemon balm offer?
A: Studies suggest it may ease stress, support digestion, and promote restful sleep.
Q: Can I add other herbs like lavender or chamomile?
A: Yes, just use small amounts so the lemon balm remains the star of this recipe.
Q: Is it safe for pregnant women and children?
A: Generally, lemon balm is gentle, but check with your healthcare provider for personalized advice.
Q: How can I grow my own lemon balm?
A: Plant in well-drained soil with partial sun; it spreads vigorously, so contain it in a pot if needed.
Conclusion
This Lemon Balm Recipe is a low-effort, high-reward way to enjoy a bright, herbal tea that’s as soothing as it is refreshing. Perfect for lazy summer afternoons or winding down in the evening, it’s a versatile, caffeine-free beverage your whole family can love. Give it a try, leave a comment below, and explore more herbal tea ideas on my site!
Lemon Balm Recipe
Ingredients
- 1 cup fresh lemon balm leaves gently packed
- 4 cups filtered water use spring or filtered for clean taste
- 1-2 tbsp honey or agave syrup adjust for sweetness
- Optional: 1 lemon thinly sliced
- Optional garnish: fresh mint sprigs or a twist of lemon peel
Instructions
- Pour 4 cups of filtered water into a saucepan or electric kettle. Heat until small bubbles form at the edges—no need to reach a rolling boil.
- While the water warms, rinse fresh lemon balm leaves under cool tap water. Shake off excess moisture and gently bruise the leaves by rolling them between your fingers.
- Place the leaves (and lemon slices, if using) in a heat-proof pitcher or teapot. Pour the hot water over, cover, and let steep for 5–8 minutes—longer steeping yields a stronger herbal tea.
- Strain out the leaves and lemon slices. Stir in honey or agave while the tea is still warm so it dissolves smoothly. Taste and adjust sweetness.
- For iced herbal tea, let cool to room temperature, then refrigerate for at least 30 minutes. Pour over ice and garnish with mint or lemon peel.
- Sip slowly and notice the bright aroma and gentle, lemony finish. Leftovers keep well in the fridge for up to 3 days—just reheat or top up your glass with ice.
