HERB-GARDEN PUNCH

2 generous bunches lemon balm sprigs (plus additional sprigs for garnish)
2 generous bunches mild-flavored mint (plus additional sprigs for garnish)
2 cans (46 ounces each) unsweetened pineapple juice
juice of 2-3 lemons
3 lemons, cut into round slices
FOR SERVING:
sparkling water or champagne and fresh lime juice to taste
2 to 3 limes, cut into round slices

Gently wring bunches of lemon balm and mint to release flavor. Place in large container and cover with pineapple and lemon juices and lemon slices.

Chill overnight, occasionally stirring and pressing down on herbs with the back of a wooden spoon.

Before serving, remove herbs (they will have become discolored) and replace with fresh herb sprigs.

Pour punch into chilled glasses with sparkling water (or champagne), lime juice, lime slices and a sprig of fresh lemon balm and/or mint.

Serves 10-16
Source: The Herb Garden Cookbook by Lucinda Hutson