Lemon balm is also known as sweet balm, balm mint, Melissa and bee herb. Some medium-dry wines to try are pinot blanc, pinot grigio, viognier and chenin blanc.
- 1 pound ripe white peaches or nectarines, peeled, pitted and coarsely chopped
- 2 T. lemon juice sugar to taste
- 4 ounces fresh lemon balm leaves, washed, dried and coarsely chopped
- 3 quarts medium-dry white wine, chilled
- fresh lemon balm sprigs for garnish
Purée peaches or nectarines in food processor until smooth. Pour into a glass bowl, add lemon juice, and stir in sugar to taste; try starting with 1/3 cup. Add the lemon balm leaves and 2½ cups of wine. Stir to blend, and cover tightly with plastic wrap. Refrigerate for at least 2 hours. When ready to serve, press the puréed-balm mixture through a fine sieve, working in batches.
Pour sieved mixture into a chilled punch bowl, and stir in the remainder of the wine. Float fresh lemon balm sprigs on top, and serve.
Makes 3 quarts.