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lemon bee balm

Lemon Mint Bee Balm

The Crispy Chef
Discover seven creative and delicious ways to incorporate lemon mint bee balm into your summer cooking. From refreshing teas to flavorful pesto, this aromatic herb adds a unique citrusy-mint twist to various recipes. Learn how to prepare, store, and make the most of this versatile plant.
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Prep Time 5 minutes
Total Time 5 minutes
Course Herbal
Cuisine Beverages
Servings 1

Equipment

  • Sharp scissors for harvesting
  • Food processor for chopping
  • Ice cube trays for freezing herb-infused liquids
  • Tea infuser for making beverages

Ingredients
  

Lemon Mint Bee Balm Tea

  • 2 cups water
  • 1 cup fresh lemon bee balm leaves
  • Honey to taste
  • Lemon slice for garnish

Lemon Bee Balm Infused Honey

  • 1 cup raw honey
  • 1/2 cup loosely packed lemon bee balm leaves

Lemon Mint Pesto

  • 2 cups lemon bee balm leaves
  • 1/2 cup pine nuts or walnuts
  • 2 garlic cloves
  • 1/2 cup olive oil
  • 1/4 cup parmesan
  • Salt and pepper to taste

Bee Balm Butter

  • 1 stick butter softened
  • 3 tbsp finely chopped lemon bee balm leaves
  • 1 tsp lemon zest
  • Pinch of salt

Lemon Mint Bee Balm Mojito

  • 2 tbsp fresh lemon bee balm leaves
  • 1 tbsp sugar
  • Juice of 1 lime
  • 2 oz white rum
  • Soda water
  • Ice

Lemon Bee Balm Vinegar

  • 2 cups white wine vinegar
  • 1 cup packed lemon bee balm leaves

Lemon Mint Plant Ice Cream

  • 2 cups heavy cream
  • 1 cup milk
  • 3/4 cup sugar
  • 5 egg yolks
  • 1 cup lemon bee balm leaves
  • 1 tsp vanilla extract

Instructions
 

Lemon Mint Bee Balm Tea

  • Bring water to just below boiling.
  • Remove from heat, add leaves, and steep for 5-10 minutes.
  • Strain, add honey if desired, and enjoy.
  • For iced tea, refrigerate until cold and serve over ice.

Lemon Bee Balm Infused Honey

  • Gently warm honey until it's pourable but not hot.
  • Add clean, dry leaves and let steep for 2 weeks in a sealed jar.
  • Strain out leaves and store at room temp.

Lemon Mint Pesto

  • Pulse everything except oil in food processor.
  • Slowly add oil until desired consistency.
  • Use on pasta, chicken, or fish.

Bee Balm Butter

  • Mix ingredients together.
  • Roll into a log using parchment paper.
  • Refrigerate until firm.
  • Slice and use as needed.

Lemon Mint Bee Balm Mojito

  • Muddle leaves with sugar and lime juice.
  • Add rum, ice, and top with soda water.
  • Garnish with a lemon bee balm sprig.

Lemon Bee Balm Vinegar

  • Heat vinegar until warm (not boiling).
  • Pour over leaves in a clean jar.
  • Seal and store in a dark place for 2 weeks.
  • Strain and use in vinaigrettes.

Lemon Mint Plant Ice Cream

  • Heat cream, milk, and leaves until steaming.
  • Remove from heat, cover, and steep for 30 minutes.
  • Strain and discard leaves.
  • Whisk egg yolks with sugar, then gradually add warm cream mixture.
  • Cook until thickened.
  • Cool completely, add vanilla, and churn in an ice cream maker.

Notes

Store unused lemon mint bee balm leaves wrapped in a slightly damp paper towel in the fridge for up to 5 days.
Substitute regular mint + lemon zest if lemon bee balm is unavailable.
Experiment with variations like adding berries, spices, or other herbs.
Keyword flavored ice cream, herbal butter, herbal cooking, homemade vinegar, infused honey, Lemon mint bee balm, mojito alternative, pesto, summer recipes
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