16 Refreshing Lemon Balm Recipes Delightful

Now that the sun is shining brighter and the days are getting longer, it’s the perfect time to refresh your cooking with the vibrant flavors of lemon balm. Whether you’re whipping up a quick weeknight dinner or looking for something special to brighten your table, these 16 delightful recipes are sure to inspire. Let’s dive into the zesty world of lemon balm and discover your new favorite dish!

Lemon Balm Tea

Simple yet refreshing, lemon balm tea is a herbal delight perfect for any time of day. Start with fresh leaves for the best flavor.

Ingredients

• For the tea:
  • 1 cup fresh lemon balm leaves
  • 2 cups water
  • 1 tbsp honey (optional)

Instructions

1. Rinse 1 cup fresh lemon balm leaves under cold water to clean.
2. Boil 2 cups water in a small pot until it reaches 212°F.
3. Add the rinsed lemon balm leaves to the boiling water.
4. Remove the pot from heat and let the leaves steep for 5 minutes for a mild flavor, or up to 10 minutes for stronger taste.
5. Strain the tea into a cup, pressing the leaves to extract all flavor.
6. Stir in 1 tbsp honey if desired, until fully dissolved.

Aromatic and soothing, this tea offers a light, citrusy flavor with a hint of mint. Serve it chilled over ice for a summer refreshment or warm with a slice of lemon for extra zest.

Lemon Balm Pesto

Make your summer meals zesty with this Lemon Balm Pesto. It’s fresh, herby, and perfect for pasta or grilled meats.

Ingredients

• For the pesto:
• 2 cups fresh lemon balm leaves, packed
• 1/2 cup grated Parmesan cheese
• 1/3 cup pine nuts
• 2 garlic cloves, peeled
• 1/2 cup extra-virgin olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Wash the lemon balm leaves thoroughly under cold water. Pat dry with paper towels.
2. Toast the pine nuts in a dry skillet over medium heat for 3-5 minutes, stirring frequently, until golden. Tip: Watch closely to prevent burning.
3. Combine lemon balm leaves, toasted pine nuts, Parmesan cheese, and garlic cloves in a food processor.
4. Pulse the mixture until coarsely chopped.
5. With the processor running, slowly drizzle in the olive oil until the pesto is smooth. Tip: Scrape down the sides as needed for even blending.
6. Season with salt and pepper. Pulse once more to combine. Tip: Taste and adjust seasoning if necessary, but remember the Parmesan adds saltiness.

Enjoy this pesto’s vibrant green color and citrusy kick. Try it tossed with warm pasta or as a bright topping for grilled chicken.

Lemon Balm Infused Water

Refresh your summer with this simple, herb-infused water. Lemon balm adds a subtle citrus note, perfect for hydration.

Ingredients

• For the infusion:
  • 4 cups cold water
  • 1/2 cup fresh lemon balm leaves

Instructions

1. Wash 1/2 cup fresh lemon balm leaves under cold water to remove any dirt.
2. Gently pat the leaves dry with a clean towel to prevent diluting the water.
3. In a large pitcher, combine 4 cups cold water and the prepared lemon balm leaves.
4. Cover the pitcher and refrigerate for at least 4 hours, or overnight for stronger flavor.
5. Strain the infused water into glasses, discarding the lemon balm leaves.
6. Serve chilled over ice for maximum refreshment.

Bright and subtly sweet, this lemon balm water is a thirst-quencher with a hint of minty freshness. Try adding a slice of lemon or cucumber for an extra flavor twist.

Lemon Balm Salad Dressing

Honey, lemon balm isn’t just for tea—it’s a vibrant base for dressings too. This Lemon Balm Salad Dressing is fresh, herby, and just tangy enough to elevate any salad.

Ingredients

– For the dressing:
– 1 cup fresh lemon balm leaves, packed
– 1/2 cup olive oil
– 1/4 cup apple cider vinegar
– 1 tbsp honey
– 1 garlic clove, minced
– 1/2 tsp salt
– 1/4 tsp black pepper

Instructions

1. Rinse the lemon balm leaves under cold water and pat dry with a towel.
2. Combine lemon balm leaves, olive oil, apple cider vinegar, honey, minced garlic, salt, and black pepper in a blender.
3. Blend on high speed for 30 seconds, or until the mixture is smooth and the leaves are fully incorporated.
4. Taste the dressing and adjust salt or honey if needed, blending for another 10 seconds to mix.
5. Pour the dressing into a jar or bottle and refrigerate for at least 1 hour before serving to allow flavors to meld.
Perfect for drizzling over a crisp garden salad, this dressing brings a bright, lemony flavor with a hint of sweetness. Its smooth texture clings beautifully to greens, making every bite flavorful.

Lemon Balm Chicken

Brighten up your dinner with this zesty Lemon Balm Chicken, a dish that combines simplicity with vibrant flavors.

Ingredients

• For the marinade:
  • 1/4 cup olive oil
  • 2 tbsp lemon juice
  • 1 tbsp chopped lemon balm
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the chicken:
  • 4 boneless, skinless chicken breasts
  • 1 tbsp olive oil
• For garnish:
  • 1 tbsp chopped lemon balm
  • Lemon slices

Instructions

1. In a bowl, whisk together 1/4 cup olive oil, 2 tbsp lemon juice, 1 tbsp chopped lemon balm, 1 tsp salt, and 1/2 tsp black pepper to make the marinade.
2. Place 4 chicken breasts in a resealable bag and pour the marinade over them. Seal and refrigerate for at least 1 hour, turning once halfway through.
3. Heat 1 tbsp olive oil in a skillet over medium-high heat. Remove chicken from marinade, letting excess drip off, and cook for 6-7 minutes per side until internal temperature reaches 165°F.
4. Rest chicken for 5 minutes before slicing to retain juices.
5. Garnish with 1 tbsp chopped lemon balm and lemon slices before serving.

Unbelievably tender, the chicken bursts with citrusy freshness, perfect alongside a crisp salad or over fluffy rice.

Lemon Balm Ice Cream

Zesty and refreshing, this lemon balm ice cream is a summer delight. It’s creamy with a hint of herbal freshness.

Ingredients

• For the base:
  • 2 cups heavy cream
  • 1 cup whole milk
  • 3/4 cup sugar
  • 1/8 tsp salt
• For the flavor:
  • 1 cup fresh lemon balm leaves, packed
  • 1 tbsp lemon zest
  • 2 tbsp lemon juice

Instructions

1. In a medium saucepan, combine heavy cream, milk, sugar, and salt. Heat over medium heat until sugar dissolves, about 5 minutes. Do not boil.
2. Remove from heat. Add lemon balm leaves, lemon zest, and lemon juice. Stir well. Cover and let steep for 1 hour.
3. Strain the mixture through a fine-mesh sieve into a bowl. Press on the leaves to extract all flavor. Discard the leaves.
4. Chill the mixture in the refrigerator for at least 4 hours, or overnight, until completely cold.
5. Pour the chilled mixture into an ice cream maker. Churn according to the manufacturer’s instructions, about 20-25 minutes.
6. Transfer the ice cream to a freezer-safe container. Freeze for at least 2 hours before serving.

Here’s the scoop: this ice cream is velvety with a bright lemon balm kick. Serve it with fresh berries or a drizzle of honey for an extra touch of sweetness.

Lemon Balm Cookies

Now, let’s dive into making Lemon Balm Cookies, a refreshing twist on the classic cookie that’s perfect for summer. These cookies are light, fragrant, and just the right amount of sweet.

Ingredients

For the dough:

• 1 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1 large egg
• 2 cups all-purpose flour
• 1/4 cup fresh lemon balm leaves, finely chopped
• 1 tsp vanilla extract
• 1/2 tsp baking powder
• 1/4 tsp salt

For the glaze:

• 1 cup powdered sugar
• 2 tbsp lemon juice
• 1 tbsp lemon balm leaves, finely chopped

Instructions

1. Preheat oven to 350°F. Line baking sheets with parchment paper.
2. In a large bowl, cream together butter and sugar until light and fluffy. Tip: Ensure butter is at room temperature for easier mixing.
3. Beat in the egg and vanilla extract until well combined.
4. In another bowl, whisk together flour, baking powder, salt, and chopped lemon balm.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Tip: Overmixing can lead to tough cookies.
6. Drop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them 2 inches apart.
7. Bake for 10-12 minutes, or until the edges are lightly golden. Tip: Cookies will continue to cook on the baking sheet after removed from the oven.
8. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
9. For the glaze, whisk together powdered sugar, lemon juice, and lemon balm until smooth. Drizzle over cooled cookies.

The cookies are crisp on the outside with a soft, chewy center, infused with the subtle, citrusy flavor of lemon balm. Serve them with a cup of herbal tea for a delightful afternoon treat.

Lemon Balm Lemonade

Whip up a refreshing batch of Lemon Balm Lemonade to beat the summer heat. This herbal twist on classic lemonade is both soothing and invigorating.

Ingredients

• For the lemonade:
  • 1 cup fresh lemon juice (about 4-6 lemons)
  • 1/2 cup fresh lemon balm leaves, packed
  • 1/2 cup granulated sugar
  • 4 cups cold water
• For serving:
  • Ice cubes
  • Lemon slices (optional)
  • Lemon balm sprigs (optional)

Instructions

1. In a small saucepan, combine 1 cup of water and 1/2 cup of sugar. Heat over medium heat until the sugar dissolves completely, about 3 minutes. Remove from heat.
2. Add 1/2 cup of lemon balm leaves to the sugar syrup. Let steep for 15 minutes to infuse the flavor.
3. Strain the syrup into a pitcher, pressing on the leaves to extract all the flavor. Discard the leaves.
4. Add 1 cup of fresh lemon juice and the remaining 3 cups of cold water to the pitcher. Stir well.
5. Chill in the refrigerator for at least 1 hour before serving to allow the flavors to meld.
6. Serve over ice, garnished with lemon slices and lemon balm sprigs if desired.

Light and herbaceous, this lemonade offers a perfect balance of sweet and tart. Try serving it in mason jars with a sprig of lemon balm for a rustic touch.

Lemon Balm Honey

Bold flavors come together in this simple Lemon Balm Honey, a sweet and herbal infusion perfect for teas or drizzling over desserts. This recipe requires minimal ingredients and effort, offering maximum flavor payoff.

Ingredients

– For the infusion:
– 1 cup fresh lemon balm leaves, packed
– 1 cup honey

Instructions

1. Rinse the lemon balm leaves under cold water to remove any dirt or debris. Pat them dry gently with a clean towel.
2. In a small saucepan, combine the lemon balm leaves and honey. Heat over low heat for 5 minutes, stirring occasionally to prevent burning. Tip: Avoid boiling to preserve the delicate flavors.
3. Remove the saucepan from heat and let the mixture steep for 30 minutes, covered, to infuse the honey with the lemon balm’s aroma.
4. Strain the honey through a fine-mesh sieve into a clean jar, pressing lightly on the leaves to extract all the flavor. Discard the leaves. Tip: For a clearer honey, strain it twice.
5. Seal the jar and store the Lemon Balm Honey in a cool, dark place. Tip: The flavor intensifies over time, so let it sit for a few days before using for the best taste.

You’ll notice the honey has a light, floral aroma with a hint of citrus, making it a versatile addition to your pantry. Try swirling it into yogurt or spreading it on toast for a herbal twist.

Lemon Balm Butter

Overlooked in many kitchens, lemon balm brings a bright, citrusy flavor to this simple butter. Perfect for spreading on toast or melting over vegetables, it’s a quick way to elevate everyday meals.

Ingredients

• For the butter:
  • 1 cup unsalted butter, softened
  • 1/4 cup fresh lemon balm leaves, finely chopped
  • 1 tbsp lemon zest
  • 1/2 tsp sea salt

Instructions

1. Place the softened butter in a medium mixing bowl.
2. Add the chopped lemon balm leaves, lemon zest, and sea salt to the bowl.
3. Mix all ingredients together until fully combined. Tip: For a smoother texture, use a hand mixer on low speed.
4. Transfer the mixture onto a sheet of parchment paper.
5. Roll the butter into a log shape, twisting the ends of the parchment to seal. Tip: Chilling the butter log for 30 minutes makes it easier to slice.
6. Refrigerate the butter log for at least 2 hours, or until firm. Tip: For longer storage, wrap the butter log in aluminum foil and freeze.

Great for adding a fresh twist to dishes, this lemon balm butter has a creamy texture and a vibrant, herby flavor. Try it on grilled corn or stirred into pasta for an instant flavor boost.

Lemon Balm Cake

Vibrant and refreshing, this Lemon Balm Cake is a summer delight. Its light citrus flavor pairs perfectly with a cup of tea or as a dessert.

Ingredients

• For the cake:
  • 1 1/2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/4 cup fresh lemon balm leaves, finely chopped
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1/2 cup milk
  • 1 tsp baking powder
  • 1/2 tsp salt
• For the glaze:
  • 1 cup powdered sugar
  • 2 tbsp lemon juice
  • 1 tbsp lemon balm leaves, finely chopped

Instructions

1. Preheat oven to 350°F. Grease a 9-inch round cake pan.
2. In a bowl, mix flour, baking powder, and salt. Set aside.
3. In another bowl, cream butter and sugar until light and fluffy. Tip: Ensure butter is at room temperature for easier mixing.
4. Beat in eggs one at a time to the butter mixture.
5. Alternately add flour mixture and milk to the butter mixture, starting and ending with flour. Stir in lemon balm leaves.
6. Pour batter into the prepared pan. Bake for 25-30 minutes or until a toothpick inserted comes out clean. Tip: Do not overmix the batter to keep the cake tender.
7. Cool cake in pan for 10 minutes, then transfer to a wire rack.
8. For the glaze, whisk powdered sugar and lemon juice until smooth. Stir in lemon balm leaves.
9. Drizzle glaze over the cooled cake. Tip: For a thicker glaze, add more powdered sugar.

Zesty and moist, this cake has a delicate crumb and a bright lemon balm aroma. Serve it with a dollop of whipped cream or fresh berries for an extra touch.

Lemon Balm Jelly

Capture the essence of summer with this refreshing Lemon Balm Jelly, perfect for spreading on toast or pairing with cheese. Its bright flavor and smooth texture make it a standout.

Ingredients

• For the infusion:
  • 2 cups fresh lemon balm leaves, packed
  • 2 cups boiling water
• For the jelly:
  • 3 cups lemon balm infusion
  • 1/4 cup lemon juice
  • 4 cups sugar
  • 1 packet (1.75 oz) powdered pectin

Instructions

1. Place lemon balm leaves in a large bowl. Pour boiling water over them. Cover and steep for 15 minutes.
2. Strain the infusion through a fine mesh sieve into a large pot, pressing on the leaves to extract all liquid. Discard the leaves.
3. Add lemon juice and pectin to the pot. Stir well to combine.
4. Bring the mixture to a full rolling boil over high heat, stirring constantly.
5. Add sugar all at once. Return to a full rolling boil, stirring constantly. Boil for exactly 1 minute.
6. Remove from heat. Skim off any foam with a spoon.
7. Ladle the jelly into sterilized jars, leaving 1/4-inch headspace. Wipe rims clean.
8. Process jars in a boiling water canner for 10 minutes. Remove and let cool undisturbed for 24 hours.

The jelly sets to a soft, spreadable consistency with a vibrant lemon flavor. Try it layered in a parfait with yogurt and granola for a delightful breakfast.

Lemon Balm Smoothie

Discover the refreshing zest of a Lemon Balm Smoothie, perfect for a quick pick-me-up or a healthy start to your day.

Ingredients

• For the smoothie:
  • 1 cup fresh lemon balm leaves, packed
  • 1 banana, frozen
  • 1/2 cup Greek yogurt
  • 1 tbsp honey
  • 1/2 cup almond milk
  • 1/2 cup ice cubes

Instructions

1. Wash the lemon balm leaves thoroughly under cold water. Pat dry with a clean towel.
2. Peel the banana and break it into chunks for easier blending.
3. Add the lemon balm leaves, banana chunks, Greek yogurt, honey, and almond milk to a blender.
4. Blend on high speed for 30 seconds, or until the mixture is smooth. Tip: For a thicker smoothie, add more ice cubes.
5. Add the ice cubes and blend again for another 30 seconds, or until the smoothie reaches your desired consistency. Tip: If the smoothie is too thick, add a little more almond milk.
6. Pour the smoothie into a glass and serve immediately. Tip: Garnish with a lemon balm leaf for an elegant touch.

Kick back with this creamy, tangy smoothie that’s bursting with herbal notes. Serve it in a chilled glass for an extra refreshing experience, or pair it with a light breakfast for a balanced meal.

Lemon Balm Soup

Dive into the refreshing taste of Lemon Balm Soup, a perfect blend of herbal and citrus notes for a light summer meal.

Ingredients

• For the broth:
  • 4 cups water
  • 1 cup fresh lemon balm leaves, packed
  • 1 tbsp lemon zest
  • 1 tsp salt
• For finishing:
  • 1/2 cup heavy cream
  • 2 tbsp lemon juice

Instructions

1. Bring 4 cups water to a boil in a medium pot over high heat.
2. Add 1 cup fresh lemon balm leaves, 1 tbsp lemon zest, and 1 tsp salt to the boiling water. Reduce heat to low and simmer for 10 minutes to infuse the flavors.
3. Strain the broth through a fine mesh sieve into a clean pot, pressing on the leaves to extract all liquid. Discard the solids.
4. Return the pot to the stove over medium heat. Stir in 1/2 cup heavy cream and 2 tbsp lemon juice. Heat until just warmed through, about 2 minutes, avoiding a boil to prevent curdling.
5. Tip: For a smoother texture, blend the soup briefly with an immersion blender before serving.
6. Tip: Garnish with a few fresh lemon balm leaves or a sprinkle of lemon zest for an extra pop of flavor and color.
7. Tip: Serve immediately to enjoy the soup at its freshest, with the herbal and citrus flavors most pronounced.

Velvety and light, this soup offers a delicate balance of herbal and citrus notes. Try serving it chilled on a hot day for a refreshing twist.

Lemon Balm Bread

Rarely does a bread recipe come along that’s as refreshing as this Lemon Balm Bread. Perfect for summer, its citrusy notes and soft texture make it a standout.

Ingredients

• For the dough:
  • 2 cups all-purpose flour
  • 1/2 cup sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1/2 cup milk
  • 1/4 cup vegetable oil
  • 1 egg
  • 1/4 cup fresh lemon balm, finely chopped
• For the glaze:
  • 1/2 cup powdered sugar
  • 1 tbsp lemon juice
  • 1 tsp lemon zest

Instructions

1. Preheat oven to 350°F. Grease a 9×5 inch loaf pan.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. In another bowl, mix milk, oil, and egg until combined. Tip: Ensure all wet ingredients are at room temperature for even mixing.
4. Stir wet ingredients into dry ingredients until just combined. Fold in lemon balm. Tip: Overmixing can lead to dense bread.
5. Pour batter into prepared pan. Bake for 45-50 minutes, or until a toothpick inserted comes out clean. Tip: Cover with foil if top browns too quickly.
6. Cool in pan for 10 minutes, then transfer to a wire rack.
7. Whisk powdered sugar, lemon juice, and zest for glaze. Drizzle over cooled bread.

Offering a moist crumb and vibrant lemon flavor, this bread pairs wonderfully with afternoon tea or as a bright start to your morning. Try toasting slices and topping with honey for an extra treat.

Lemon Balm Sorbet

Capture the essence of summer with this refreshing Lemon Balm Sorbet. Its vibrant flavor and icy texture make it a perfect palate cleanser or light dessert.

Ingredients

• For the syrup:
  • 1 cup water
  • 1 cup sugar
• For the sorbet:
  • 2 cups packed fresh lemon balm leaves
  • 1 cup fresh lemon juice
  • 1 tbsp lemon zest

Instructions

1. Combine 1 cup water and 1 cup sugar in a small saucepan. Bring to a boil over medium heat, stirring until sugar dissolves. Remove from heat and let cool to room temperature.
2. Blend 2 cups packed fresh lemon balm leaves with the cooled syrup until smooth. Strain through a fine-mesh sieve into a bowl, pressing on solids to extract all liquid.
3. Stir in 1 cup fresh lemon juice and 1 tbsp lemon zest into the strained mixture. Chill in the refrigerator for at least 2 hours, until cold.
4. Pour the chilled mixture into an ice cream maker. Churn according to manufacturer’s instructions, about 20-25 minutes, until thickened.
5. Transfer the sorbet to a freezer-safe container. Freeze for at least 4 hours, until firm.

This sorbet boasts a bright, herbal lemon flavor with a smooth, scoopable texture. Serve in chilled glasses garnished with a sprig of lemon balm for an elegant touch.

Conclusion

Zesty and versatile, these 16 lemon balm recipes offer a delightful way to enjoy this fragrant herb in your kitchen. From soothing teas to vibrant salads, there’s something for every taste. We’d love to hear which recipes you try and adore—drop a comment below! Don’t forget to share the love by pinning this article on Pinterest for fellow home cooks to discover. Happy cooking!