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Nutrition Facts
Serving Size 1 (165g) Recipe makes 4 servings The following items or measurements are not included below: lemon verbena leaves
Calories 155
Calories from Fat 1		(0%)
Amount Per Serving		%DV
	Total Fat 0.2g	0%
	Saturated Fat 0.0g	0%
	Monounsaturated Fat 0.0g
	Polyunsaturated Fat 0.1g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 3mg		0%
Potassium 79mg		2%
Total Carbohydrate 43.3g		14%
	Dietary Fiber 2.5g	10%
	Sugars 37.5g
Protein 0.7g		1%
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Old-Fashioned Lemon Verbena Lemonade Syrup

Recipe #380309 | 2¼ hours | 2 hours prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: French Tart
Jul 5, 2009

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.

SERVES 4 -6 (change servings and units)

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 leaves, 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.