66 lemon verbena water Recipes

still mineral water, lemon verbena, leaves fresh mint, honey

unbleached white sugar, filtered water, grated ginger, chopped fresh lemon verbena , plus whole verbena leaves (to garnish), blueberries, fresh lemon juice, filtered water

sugar, water, lemon , juice and zest of, orange , juice and zest of, vanilla bean, split, loose earl gray tea leaves, fresh lemon verbena leaves, thinly sliced (or 1 tsp minced fresh lemongrass), mint leaves, thinly sliced, summer fruit or berries

pastry, ap flour, whole wheat pastry flour, cold butter or earth balance, cut into pieces, plain greek yogurt or sour cream, very cold water, honey goat cheese, creamy spreadable goat cheese, honey, blueberry filling, leaves lemon verbena, sugar + more for sprinkling, sea salt, blueberries, ap flour, juice from 1/2 large lemon

fresh green beans (firm , not wilted, soft or overripe,ends trimmed,cut into 1/4 or 1/2 inch pieces) or 2 lbs yellow beans (firm, not wilted, soft or overripe,ends trimmed,cut into 1/4 or 1/2 inch pieces) or 2 lbs purple beans (firm, not wilted, soft or overripe,ends trimmed,cut into 1/4 or 1/2 inch pieces), vidalia onion (peeled, halved, cut to match the beans size), minced fresh lemon verbena, minced fresh lime basil, lemon zest (4 pieces the size of a nickle) (optional), sugar, canning salt or 1/4 cup pickling salt, boiling water, white vinegar (5%), garlic cloves, more is yummy (peeled), mustard seeds, hot red pepper flakes (optional)

boiling water, black currants (fresh or frozen ), lemon verbena leaves, brown sugar or 1 tsp honey, to taste

water, fresh lemon balm (chopped ) or 1/4 cup lemon verbena (chopped), lemon peel (grated ), fresh lemon juice, baking soda

lemon verbena leaves, ice, gin , preferably london dry, boodles british , plymouth , tanqueray 10, fresh lemon juice, tonic water, well chilled, monin blueberry syrup, lemon verbena leaves or lemon slices or frozen blueberries

brewed hibiscus tea, cooled, lemongrass puree, homemade lemonade, agave nectar , to taste, rose water (add more, to taste), ice cube, rose petal, thinly sliced, lemon slice, lemon verbena or mint leaf

slightly overripe strawberries, chopped, powdered sugar , sifted (see homemade ), lemon , juice of, rose water (my addition), heavy cream, lemon verbena leaves (my addition) or fresh variegated mint leaf (my addition)

unflavored gelatin (from a 1/4-oz envelope), water, sugar, thawed passion-fruit puree (from a 14-oz frozen package), unflavored gelatin (from a 1/4-oz envelope), water, sugar, blackberries (2 1/2 cups), fresh lemon juice, chopped fresh lemon verbena or lemon balm, sugar, heavy cream, garnish: fresh lemon verbena sprigs

unflavored gelatin, water, sugar, passion fruit puree, unflavored gelatin, water, sugar, blackberries, fresh lemon juice, lemon verbena, chopped, sugar, heavy cream

gently packed fresh lemon verbena leaf (or substitute 16 medium-size scented geranium leaves, such as old-fashioned rose or mabel gray lemon), superfine sugar, fresh lemon juice, cold water, fresh herb (optional herb additions , grind any of the following with the lemon verbena leaves and sugar, 1 cup s)

water, loosely packed fresh lemon verbena leaves (1/2 oz) or 1/2 cup dried (optional; sometimes called vervain), kosher salt, sugar, thick) pork rib chops (6 lb total), frenched (see cooks note, below), john risotto

water, tomato paste (i use the handy squeeze tubes now!), lemon verbena , sprigs, lemon zest, extra virgin olive oil, cucumber (seeds removed, very small dice), apples (braeburns are my favorite(peeled and very small dice-about 1/2 cup), beefsteak tomato (peeled , seeds removed very small dice(try brandywine or pruden s purple varieties), tomatoes (or yellow pear varieties-quartered), fresh parsley (chopped ), fresh basil (chiffonade), salt and pepper, rockfish (skinless, boneless -cut into 4 portions)

leafy lemon verbena sprigs plus 4 medium leaves, divided, dry rose wine, sugar, divided, mixed summer fruit such as berries and thinly sliced nectarines or peaches, fresh lemon juice, divided, unflavored gelatin (two 1/4-oz envelopes), water