Categories: Beverages 
      Yield: 10 servings 
  
      2 bn Lemon balm sprigs, on long 
           -stems, if possible 
      2 bn Milk-flavored mints, on 
           -long stems, if possible 
      1 cn Unsweetened pineapple juice 
           -OR 
     46 oz 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.