2 cups lemon-mint infusion (Steep 1 cup fresh lemon balm leaves and 1 cup fresh mint leaves in 1 quart boiling water for 10 minutes. Refrigerate until cool.)
2 - 12 ounce cans of frozen lemonade concentrate, thawed
3 quarts of chilled gingerale or Sprite
When the lemon-mint infusion is cool, add the lemonade concentrate.
Stir until blended.
Using a large pitcher, several quart jars, or a punch bowl, combine the lemonade mixture with the gingerale or Sprite.
Serve over ice and decorate each glass with a fresh mint sprig.