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Lemon Balm Punch

Yield 4 Servings
1/4 c sugar
1/4 c water,boiling
1/2 c lemon balm leaves,fresh
1/2 c mint leaves,fresh,finely
1/2 c lemon juice
4 qt ginger ale,chilled
1 orange slices,opt.
1 lemon balm leaves,fresh

Combine sugar and water, stirring until sugar dissolves. Combine sugar mixture, 1/2 cup lemon balm leaves, mint leaves, and lemon juice in a small bowl; cover and let stand overnight.
To serve, strain syrup mixture into a large putcher or punch bowl; pour in ginger ale, stirring gently. Garnish with orange slices and additional lemon balm leaves, if desired.

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