Prep 5 mins
Cook 336 hrs
- 1⁄2 cup lemon verbena leaf, tightly packed
- 1 strip lemon zest, about 5 inches long
- 4 cups vodka
- 2 cups sugar
- Lightly bruise the lemon verbena leaves.
- Place the lightly bruised lemon verbena leaves, lemon zest and the alcohol in a large jar with a tight fitting lid.
- Leave for at least 2 weeks in a cool, dark place before straining out the solids.