Heidi Strawn
June 11, 2010

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. 


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  • 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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