Old-Fashioned Lemon Verbena Lemonade Syrup

Total Time
2hrs 10mins
Prep
2 hrs
Cook
10 mins

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.

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Ingredients

Nutrition
  • 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.