Lemon Verbena Syrup
A fragrant homemade syrup made with fresh lemon verbena leaves, perfect for crafting refreshing beverages. This simple syrup combines water and sugar with aromatic lemon verbena for a bright, citrusy flavor.
Ingredients
- •2 cups water
- •1⅔ cups sugar
- •25 leaves lemon verbena leaves
Cooking Instructions
- 1.
In a medium saucepan set over medium heat, bring the water and sugar to a boil. Add the lemon verbena leaves and cover the pan. Steep for 15 minutes.
20 min
- 2.
Strain the syrup through a fine-mesh strainer, discard the leaves, and let cool. Store the syrup in an airtight container in the refrigerator for up to 4 days.
30 min
- 3.
For one drink, fill a tall glass with ice. Add 1 tablespoon of the Lemon Verbena Syrup, 2 tablespoons of Sour Cherry Syrup , and a few dashes of acid phosphate or lemon juice or citric acid solution. Top with seltzer and mix gently. Garnish with lemon verbena leaves and maraschino cherries, if desired.
5 min
