Lemon Balm Punch

• 2 each lemon balm leaves, handfuls
• 1 x lemon verbena or lemon grass, few sprigs
• 2 quarts water boiling
• 1 x ginger ale or grapefruit-orange juice

1. Take two big handfuls of fresh lemon balm leaves and a few sprigs of lemon verbena or lemon grass, if desired, and plunge into 2 quarts of boiling water.
2. Let simmer for 5 to 10 minutes or steep for 20 minutes.
3. Cool and strain.
4. Use with equal part ginger ale or with grapefruit-orange juice.
5. Serve with ice.

lemon balm, lemon verbena, water boiling, ginger ale

Taken from recipeland.com/recipe/v/lemon-balm-punch-2377 (may not work)