Gently wring the bunches of lemon balm and mint to release their flavor.  Place in a large glass pitcher, cover with the juices and the lemon slices.  Chill overnight, occasionally stirring and pressing down on the herbs with the back of a wooden spoon.  Pour into iced glasses with a splash of sparkling water (or champagne) and a sprig of fresh lemon balm and/or mint.  Serves 8-10. 

Note:  The best mints to use are varieties of spearmint, apple mint, Egyptian mint, or pineapple mint.  Orange bergamot mint is usually too strong.  Also, lemon verbena or pineapple sage may be used.  For a special touch, add festive herbal ice cubes as a garnish.

From Blue Moon Gardens