Blueberry Lemonade With Lemon Verbena and Ginger

Recipe by COOKGIRl
READY IN: 11mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Combine 1/2 cup sugar, 1/2 cup water, ginger, and lemon verbena in a small saucepan.
  • Boil for 1 minute, transfer infused syrup to a container, and chill.
  • Place blueberries and remaining 1/2 cup sugar in a blender.
  • Puree until smooth.
  • Add lemon juice and remaining 4 cups of water and blend to mix. Combine with infused syrup and strain into a pitcher.
  • Serve over ice. Float 2-3 whole fresh lemon verbena leaves in each glass.
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