CITRUS PACKING MACHINE: citrus packing machine

For desserts, Susan Belsinger recommends mixing lemon balm with sweet woodruff, and for scones she

likes the combination of lemon balm and ginger (5). For dessert recipes, leaves can be steeped in hot

cream or milk (26). Susan Belsinger also likes to infuse leaves in milk for 5 minutes, strain out leaves

and add 1 tsp maple syrup. This is a delicious, relaxing bedtime drink (5). As a main course, Deni Bown

Lemon Balm: An Herb Society of America Guide

cooks leaves inside whole trout for "the perfect combination" (12). A quick and easy recipe that Susan

likes is lemon balm oatmeal. Simply add a handful of leaves to the boiling water that will be used to citrus packing machine

make oatmeal, and strain out leaves after steeping (5).

For culinary purposes, fresh leaves are most flavorful (67). Chopped, fresh leaves can be added to

baked goods but whole leaves can be used in many other types of dishes (5). Madalene Hill and Gwen

Barclay prefer to use lemon balm leaves in cold foods because they have found that heat will reduce

lemon balm's flavor (45). If you will be adding to cooked foods, Madalene Hill and Gwen Barclay, along

with Susan Belsinger, recommend adding leaves near the end of cooking (6).

One of the most popular ways to use lemon balm is in tea. Leaves can be combined with Earl Grey,

green or black tea (58) and a handful can be added to a pitcher of iced tea (6). Fresh leaves are best for

tea, but dried leaves can also be used. Lemon balm leaves can also be mixed with rose petals and citrus packing machine

orange blossoms (13) or raspberry leaves, strawberry leaves, rose hips, alfalfa, red clover or scented

basils for tea (63). Rex Talbert prefers cold lemon balm tea to hot because he's observed that the hot

tea can have a bitter taste. For cold tea he likes to mix lemon balm with China tea and spearmint (94).

Lemon balm is also wonderful in other summer drinks (88). Leaves can be combined with cold fruit juice

(63), carbonated soda, fruit punch and wine (84). A few tablespoons of lemon balm distillate can add

refreshing flavor to ice water or iced tea (51). Susan Belsinger describes lemon balm as "a wonderful

summertime herb...the essence of summer..." (5). citrus packing machine

Susan Belsinger makes lemon balm syrups which she stores in the freezer in Mason jars; the syrup

retains a true lemon balm flavor and can be used to make soda, tea, muffins, scones and a variety of

other treats (5). Lemon balm leaves can also be used to flavor sugar by mixing chopped leaves with

sugar and storing for at least 6 weeks. Lemon balm sugar can be added to baked goods or tea (13).

Lemon balm flowers also have culinary use. They can be candied (92) or used to garnish fruit salad,

beverages or rice (5). Also try adding them to whipping cream with sugar and fresh peaches or

strawberries (5).

In the commercial food industry, lemon balm oil and extract are used to flavor alcoholic and nonalcoholic citrus packing machine

beverages, candy, baked goods, gelatin, pudding and frozen dairy desserts (66, 92). Lemon

balm is an ingredient in liqueurs like Benedictine and Chartreuse (11, 87, 92).

SUMMER HERB GARDEN PUNCH

This punch was inspired by a great cook and herb friend, Lucinda Hutson, who wrote The Herb Garden

Cookbook. Make sure all of the liquid ingredients are well chilled. Serve this in a punch bowl or Mexican

water jar surrounded with herbs and flowers or an herb wreath. If you are using a punchbowl, it is a good

idea to make an ice mold to keep it cold, if it will be sitting out for a while. To do this, use a ring-shaped

mold or pan (sometimes I use five smaller star-shaped molds). Use water or lemonade. Pour this into citrus packing machine

the mold and add some thin slices of lemon. Place a few edible flowers or herb leaves on top and freeze

the mold until it is solid. If you are keeping it for more than a day or so, cover it tightly with plastic wrap; it

can be kept frozen for a month.

This is enough punch to make for a party; it makes about 20 to 24 servings.

17 citrus packing machine

Lemon Balm: An Herb Society of America Guide

. gallon lemonade or limeade, homemade or frozen

1 large can pineapple juice (46 ounces)

About 3 large handfuls of pineapple sage, lemon balm, lemon verbena, or mint leaves citrus packing machine

2 bottles of champagne or ginger ale

2 lemons, sliced thin, seeds removed

1 lime, sliced thin, seeds removed

Fresh pineapple chunks, optional

Ice or ice mold

Pineapple sage, lemon balm, lemon verbena, lemon grass, or mint leaves for garnish

Mix the lemonade or limeade and pineapple juice together and stir in the herbs. Refrigerate for at least 1

hour or up to 24.

Depending upon the size of your punch bowl, you can mix up just half the batch, or use all of the

ingredients. When ready to serve, squeeze the essence out of the infused herbs and remove them. citrus packing machine Pour

the juices into a punch bowl and add the lemon and lime slices, and pineapple chunks, if desired. Add

the ice or ice mold and garnish with the fresh herb leaves. Pour the champagne or ginger ale in just

before serving.

Recipe c Susan Belsinger

CITRUS PACKING MACHINE

18 Mayıs 2015 Pazartesi

citrus packing machine

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