| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 2 Bund | Lemon balm sprigs, on long stems, if possible |
| 2 Bund | Milk-flavored mints, on long stems, if possible |
| 1 Dose | Unsweetened pineapple juice Or |
| 46 x ca. 30 g | 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.
|
|
Anmerkungen zum Rezept:
keine |
