Lemon Balm Recipe
Bright, citrusy and soothing, this Lemon Balm Recipe gives you a calming herbal tea in minutes. Enjoy hot or iced, versatile and loaded with antioxidants.
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.
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.
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