GARDEN PUNCH

• 2 bn Lemon balm sprigs, on long
• -stems, if possible
• 2 bn Milk-flavored mints, on
• -long stems, if possible
• 1 cn Unsweetened pineapple juice
• -OR
• 4 6 oz 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 4-oz servings.