Recipe - Garden Punch

2 bn Lemon balm sprigs, on long
stems, if possible
2 bn Milkflavored mints, on
long stems, if possible
1 cn Unsweetened pineapple juice
OR
46 ounce Unfiltered apple juice or
apple cider
2 Juice of lemon
1 Lemon, cut in thin slices
Sparkling water or
champagne to taste

From "The Herb Garden Cookbook" (Gulf, $12.95), by Lucinda Hutson. If
lemon verbena or lemon balm are unavailable, mint may be substituted.

Gently wring the bunches of lemon balm and mint to release the flavor.
Place in a large glass pitcher, cover with the juices and the lemon
slices. Chill overnight, occasionally stirring and pressing down on
the herbs with the back of a wooden spoon. Pour into iced glasses
with a splash of sparkling water or champagne and a sprig of fresh
lemon balm or mint.

Makes about 10 4oz servings.

From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn94q3.zip