Lemon Balm Infusion

Makes about 1 quart of infusion; fills 2 or 3 ice cube trays

If you are making a simple cup of tea, use 1 or 2 cups water. I use a handful of lemon balm leaves per 1 cup of water. Steep for just 5 minutes, strain and drink hot. Sweeten with honey, if desired. I find this tea soothing to the digestive tract about an hour after dinner, and sometimes I will have a cup before bedtime to relax.

You can drink infusions hot, like tea, or chill them and serve like iced tea or mixed with other drinks. Or, make them into ice cubes to flavor iced tea, lemonade and fruit juices.

1   quart water
2   generous cups fresh lemon balm leaves

Bring water to a boil in a nonreactive saucepan. Add lemon balm and cover. Remove from heat and steep for about 30 minutes, or until infusion is room temperature.

Strain herbs; pour infusion into a glass jar or pitcher and refrigerate, or pour infusion into ice cube trays and freeze. Once frozen, pop cubes into freezer bags and label.

-Recipe courtesy of Susan Belsinger.