A cool, refreshing drink you can make at home, inspired by Chef Harvey Maher’s visit to our Chef’s Table. Harvey’s passion for foraging always sparks something in us, and this recipe share is no exception.
Using freshly foraged Lemon Balm and Cleavers (you might know the latter as ‘sticky willy’ or ‘goosegrass’), this drink captures the season perfectly. It’s easy, it’s delicious, and it’s a little bit wild!
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Ingredients
Lemon Balm, 40g
Cleavers, 50g
Lemon zest, half an unwaxed lemon
Water, 2 litres
Method
Rinse the lemon balm leaves and cleavers, and wash over your unwaxed lemons. Smash the lemon balm to release the oils. We used a pestle and mortar to do this.
Add the ingredients to a jug water and leave in the fridge for at least 3 hours. Serve with a little lemon balm and lemon zest for a refreshing summer drink.
Cook’s Notes
Lemon balm can easily be grown at home. This perennial plant is part of the mint family and has a mild lemon fragrance. Perfect for this cooler recipe.