Lemon Balm Berry Ice Cream

1 1/2 cups cashews
1 cup water
1 cup packed lemon balm leaves (we used lemon verbena leaves instead)
1/2 cup blueberries
1/2 cup raspberries
1/2 cup agave (any sweetener of choice will work)
1/3 cup lemon juice (we used Meyer lemons with the peelings left on)
2-3 drops lemon essential oil* - used lemon zest instead

If you'd like little green specs, blend all but the lemon balm until smooth and creamy.
Add the balm and blend briefly.

Chill and process through an ice cream machine.

*Substitute lemon zest to taste.