Garden Punch

This refreshing Garden Punch is a delightful Vietnamese-inspired beverage that captures the essence of a fresh herb garden. Infused with aromatic lemon balm and mint, it offers a bright, herbal aroma that pairs beautifully with the tartness of fresh lemon and the sweetness of pineapple or apple juice. The drink is light, crisp, and incredibly thirst-quenching, making it perfect for warm summer days, garden parties, or as a sophisticated non-alcoholic option for dinner gatherings. The overnight infusion allows the flavors to meld harmoniously, resulting in a smooth and complex taste profile. Serve it chilled with a splash of sparkling water or champagne for an elegant finish that elevates any meal.

Cuisine: Vietnamese

Courses: Drinks

Difficulty: Intermediate

Servings: 10

Calories: 14.5

Dietary: Gluten-free

Description

This refreshing Garden Punch is a delightful Vietnamese-inspired beverage that captures the essence of a fresh herb garden. Infused with aromatic lemon balm and mint, it offers a bright, herbal aroma that pairs beautifully with the tartness of fresh lemon and the sweetness of pineapple or apple juice. The drink is light, crisp, and incredibly thirst-quenching, making it perfect for warm summer days, garden parties, or as a sophisticated non-alcoholic option for dinner gatherings. The overnight infusion allows the flavors to meld harmoniously, resulting in a smooth and complex taste profile. Serve it chilled with a splash of sparkling water or champagne for an elegant finish that elevates any meal.

Ingredients

2 bunches Lemon balm sprigs
2 bunches Milk-flavored mint sprigs
46 oz Unsweetened pineapple juice OR Unfiltered apple juice/cider
1 whole Lemon, thinly sliced
to taste Sparkling water or Champagne

Directions

1
Gently wring the bunches of lemon balm and mint to release their essential oils and flavors.
2
Place the bruised herbs into a large glass pitcher.
3
Add the juice of one whole lemon and the thinly sliced lemon rounds to the pitcher.
4
Pour the pineapple juice or apple cider over the herbs and lemon.
5
Cover the pitcher and refrigerate overnight, stirring occasionally and pressing down on the herbs with the back of a wooden spoon to enhance infusion.
6
Strain the mixture to remove the herbs and lemon slices, if desired, or leave them in for garnish.
7
Pour the chilled base into iced glasses.
8
Top each glass with a splash of sparkling water or champagne.
9
Garnish with a fresh sprig of lemon balm or mint and serve immediately.

Nutrition Facts

Servings 10

Amount Per Serving
Calories 14.5kcal

% Daily Value *
Total Fat 0.1g1%
Saturated Fat 0.1g1%
Cholesterol 0.0mg0%
Sodium 1.0mg1%
Total Carbohydrate 4.5g2%
Dietary Fiber 1.4g6%
Sugars 1.2g
Protein 0.6g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

If lemon verbena or lemon balm are unavailable, substitute with additional mint or fresh basil for a different herbal note.

For a stronger flavor profile, increase the infusion time up to 24 hours, but taste periodically to avoid bitterness.

Store any leftover infused base in a sealed container in the refrigerator for up to 3 days. Add sparkling water only when serving to maintain fizz.

This recipe can be easily scaled up for larger parties by doubling the ingredients while maintaining the ratio of herbs to liquid.

Keywords: garden punch, lemon balm, herbal drink, vietnamese beverage, mint infusion, pineapple juice, apple cider, summer cooler, sparkling punch, non-alcoholic cocktail, herb garden recipe, refreshing drink, party beverage, vegan punch, citrus herb, overnight infusion, summer party, garden party, thirst quencher, fresh lemon, mint sprigs

Read it online: https://www.chefs-mate.com/recipe/garden-punch/