Old-Fashioned Lemon Verbena Lemonade Syrup |
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Prep Time: 120 Minutes Cook Time: 10 Minutes |
Ready In: 130 Minutes Servings: 6 |
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Pull up a hammock, select a good book and make a jug of this cooling lemonade to refresh you as you gently sway and wile away the long, hot hours! A simple zingy lemonade syrup that is added to water to dilute and is compulsory for hot, humid days! Lemon Verbena is one of my favourite herbs and is a welcome addition to my walled herb garden here in France. The syrup is also amazing if poured over ice creams and summer berries for a tangy citrus flavour. Add an attractive label and a sprig of lemon verbena leaves for a thoughtful summer gift. Ingredients:
300 ml water |
150 g sugar |
2 large lemons, zest of |
10 -12 lemon verbena leaves, slightly crushed in a mortar and pestle |
lemon verbena leaf, to garnish |
Directions:
1. Make the syrup by heating together the water, lemon zest and the sugar. Bring to a boil, take off the heat and allow to infuse until cold. Bring back to a boil and immediately add the lemon verbena leaves. Take off the heat and allow to infuse until cold.
2. Strain the syrup in to a bottle or jar in the fridge until needed. Discard the lemon verbena leaves.
3. To make Lemonade: Pour some syrup into a glass and add water to taste. Serve with ice and garnish with a lemon verbena leaf and a lemon slice.
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