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.
- 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
- 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.
- Strain the syrup in to a bottle or jar in the fridge until needed. Discard the lemon verbena leaves.
- 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.
This was so refreshing on a sizzling hot day(100*!). I did add the juice of 1 lemon to the syrup and have been enjoying wonderful glasses of lemonade! I didn't have fresh lemon verbana so used 1 tbls. dried. Thanks! Made for French forum-Herb of the Month game.