Delicate Balmy Summer Tea

June 1, 2007 at 7:54 am 5 comments

Lemon Balm in late afternoon sunThe fate of this early summer hot afternoon could be read in the tea leaves.  Lemon balm leaves added to a delightful iced pomegranate white tea created a delicate pick-me-up for my overheated body steeped in sweat after a long bike ride home.  Lemon balm, also known as sweet balm or (less accurately) bee’s balm, is a very hardy herb with a heady scent that’s perfect for adding a citrus kick to any tea or dish you might typically flavor with lemon zest.   Just resting your eyes on the green sprigs standing at the ready among ice cubes is enough to refresh.  I chose to make this tea with Pomegranate White Tea, but you can make it with any white or green tea or just brew a whole cup of lemon balm leaves alone for a truly lemony lift. 

What other teas would this be good for?  I’m guessing there are a lot that could be upgraded with fresh lemon balm.  Let me know what you think would work.

Ice and Sprigs  Iced Lemon Balm & Pomegranate White Tea

  1 c. boiling water

  4 tea bags (Pomegranate White Tea or other)

  ½ c. packed fresh lemon balm leaves, washed

  2 or 3 sprigs of fresh lemon balm

  Honey or other sweetener to taste

  Ice cubes

Place tea bags in a medium size bowl.  Crush lemon balm leaves lightly with your hands to bring out the oils (and give your hands a lovely smell) and place in bowl with tea bags.  Pour boiling water over bags and leaves.  Let steep for several minutes.  Depending on the variety of tea you are using, I would recommend leaving it steep for up to 15 minutes to really pull out all of the flavor.  Remove leaves and bags, squeezing to get out the concentrated tea.  Stir in sweetener to taste.   Fill pitcher with a tray of ice cubes and place lemon balm sprigs inside.  Pour tea from bowl into pitcher.  Fill remainder of pitcher with cold water.  


The ingredients  A cold pitcher   A tall, cold glass…


Entry filed under: Beverages, Recipes.

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5 Comments Add your own

  • 1. Cathy  |  June 13, 2007 at 7:06 am

    Great recipes, I can’t wait to try them and love learning about new vegetables to try.
    I am just wondering if you could include in your recipes how many people they serve,
    just to gauge amounts. I always feel a little lost without it. One can tell that you
    loooove doing this, becuase you do it sooo well. Also loved the hints on your kitchen,
    set-up, cooking, music, etc… I truly enjoyed reading your blog. Thank you! 🙂

  • 2. Jennie  |  June 13, 2007 at 8:01 am

    Thanks for the great tip, Cathy! I completely forgot about putting serving sizes, which are very good to know. I really appreciate that you told me and feel free to let me know of anything else that would help make my posts better. Thanks for all the lovely compliments too! 🙂 I do love working on this blog. Best new hobby I’ve had in awhile!

  • 3. Chris  |  June 17, 2007 at 10:21 am

    I made this with Twinings “Sunset Rose” herbal tea and added a little honey, and it turned out really well. It has a lovely cherry red color and a lemony, rosehip-y flavor. I think my pitcher is larger than yours, though, so I might use six teabags next time for 6-8 servings.

  • 4. Jennie  |  June 18, 2007 at 10:36 am

    Mmmm, I love any tea with rosehip in it. Great combination! I agree that using more teabags is better as you can always add more water if it’s too strong. Thanks for the feedback! Perhaps so mashed up strawberries would be good too… if we ever get out there to pick them. 🙂

  • 5. payday loan refundtax  |  July 14, 2009 at 9:04 am

    payday loan refundtax…

    Very usefull. Thanks! payday+loan+refundtax…


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