Lemon Balm Lemonade

4 lemons
1/3 cup fresh lemon balm leaves
1/2 cup sugar
2/3 cup boiling water
2 1/2 cups water
ice
2-3 sprigs lemon balm for decoration

Scrub lemons, peel the rind thinly avoiding the white; set aside.

Place the lemon rind, lemon balm leaves and the sugar into a small heat-proof pitcher.  pour the boiling water into the pitcher and stir well, crushing the lemon balm leaves to release their flavor.  Leaves to infuse for about 15 minutes, let steep 15 minutes.
   
Cut lemons in half and squeeze out the juice.  Strain juice into pitcher, add a few fresh sprigs of lemon balm, add the cooled, strained syrup.  Top with water and ice.

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