White Wine Punch

If you’re bored with the same old wine, give it some punch with this cocktail that uses peaches and lemon balm.

by Dani Yokhna
White wine punch

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.

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