Lemon balm water is a light herbal drink made by steeping fresh or dried lemon balm leaves in hot water, then chilling the infusion with a splash of lemon juice and a little honey.
It has a gentle citrus and mint aroma, contains almost no calories, and makes a calming, refreshing alternative to plain water throughout the day.
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Why This Lemon Balm Water Recipe Works
Lemon balm belongs to the mint family and carries a soft lemon scent, so a short steep releases flavor without the bitterness that long brewing can bring.
A small amount of fresh lemon juice sharpens the flavor and gives the water a brighter color, while honey rounds it out if you want a touch of sweetness.
The method needs only a saucepan, a strainer, and a pitcher, and the finished drink keeps in the refrigerator for a day or two.
Ingredients for Lemon Balm Water
- You need lemon balm leaves, filtered water, lemon juice, and honey if you want it sweet, and both fresh and dried leaves work.
- Fresh leaves give a lighter, greener flavor, while dried leaves make a slightly deeper infusion, so use the amount in the recipe for either.
Lemon balm. Look for bright green fresh leaves from a garden or market, or buy dried leaves from a trusted herb supplier.
Filtered water. Clean tasting water lets the delicate herb flavor stand out.
Lemon juice. Freshly squeezed juice adds acidity and a pleasant tang.
Honey. A teaspoon or two softens the herbal edge, but it is completely optional.
Pitcher. A glass pitcher with a lid keeps the drink cold and prevents it from absorbing refrigerator odors.
How to Make Lemon Balm Water
1. Boil the water. Bring the filtered water to a boil in a saucepan, then remove it from the heat.
2. Add the leaves. Add the lemon balm leaves and stir gently so all the leaves are submerged.
3. Steep. Cover the pan and let the mixture steep for about ten minutes.
4. Strain. Strain out the leaves and return the liquid to the pan, then stir in the lemon juice and honey if using.
5. Chill and serve. Let the drink cool, pour it into a pitcher, refrigerate until cold, and serve over ice throughout the day.
For a stronger flavor, lightly bruise the leaves between your fingers before steeping, which releases more of their aroma.
If you prefer an iced version without cooking, crush the leaves in a pitcher, add cold water and lemon, and refrigerate it for several hours.
How to Serve Lemon Balm Water
Serve the drink over ice with a lemon slice, alongside a light lunch of Mediterranean tuna salad with homemade puffed pita bread. It also pairs nicely with vanilla chia seed pudding for a snack and roasted green beans with garlic at dinner.
How to Store and Reheat Lemon Balm Water
Cool the drink, then keep it covered in the refrigerator for up to two days. Stir before pouring, since a little sediment may settle, and discard it if it smells off or looks cloudy. Fresh leaves keep for several days wrapped in a damp paper towel in the refrigerator, and dried leaves should stay in a sealed jar away from light.
Tips and Variations for Lemon Balm Water
Flag the allergens. Honey is not safe for babies under one year, and anyone with allergies to mint family plants should avoid lemon balm.
Ask a professional. If you are pregnant, take medications, or manage a health condition, check with a doctor before drinking herbal infusions regularly.
Do not steep too long. Ten minutes is enough, because a longer steep can turn the water grassy and bitter.
Use clean leaves. Rinse fresh leaves briefly in cold water and shake off excess before steeping.
Taste and adjust. Taste the cooled water and add a little more lemon or honey to suit your preference.
Make it sparkling. Top each glass with chilled sparkling water for a lighter, fizzy drink.
Freeze extra. Freeze the infusion in ice cube trays and use the cubes to chill other drinks without watering them down.
Check trusted guidance. For safe handling of leftovers and cold drinks, read the FDA safe food handling guidance.
Frequently Asked Questions About Lemon Balm Water
What does lemon balm water taste like?
It has a soft lemon and mint aroma with a gentle, slightly sweet herbal flavor.
Can I make lemon balm water with dried leaves?
Yes, use the same amount of dried leaves, and strain well since the pieces are small.
How long does lemon balm water last?
Keep it covered in the refrigerator for up to two days.
Can I drink it hot?
Yes, serve it warm as a tea after steeping, with lemon and honey.
Does it need sweetener?
No, the lemon juice and herb give plenty of flavor, so honey is only for those who prefer sweetness.
Lemon Balm Water
Equipment
- Saucepan
- Fine strainer
- Pitcher
Ingredients
Main Ingredients
- 1 cup lemon balm leaves fresh or dried
- 2 cup filtered water
- 1 tbsp lemon juice fresh
- 2 tsp honey optional
Instructions
Cooking
- Boil. Bring the water to a boil and remove it from the heat.
- Steep. Add the lemon balm and steep covered for ten minutes.
- Strain. Strain out the leaves and stir in the lemon juice and honey.
- Chill. Cool, refrigerate, and serve over ice.
