Lemon Verbena Lemonade

Recipe by Chef mariajane
READY IN: 30mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
  • 1 14
    cups water
  • 1 14
    cups sugar
  • 14
    cup lemon verbena leaf
  • 5
    cups fresh lemon juice, strained (from 24 lemons)
  • Lemon verbena ice cubes
  • boiled water, cooled
  • 24
    lemon verbena leaves
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DIRECTIONS

  • Bring sugar to a boil in a small saucepan, stirring to dissolve sugar. Remove from heat and add lemon verbena. Cover, and steep for 15 minutes. Strain through a fine sieve, and let cool thoroughly.
  • Combine lemon juice and lemon verbena syrup in a pitcher. Fill glasses with lemon verbena ice, and divide lemonade among glasses (or cover and refrigerater for up to 3 days).
  • LEMON VERBENA ICE CUBES:
  • Fill 2 ice trays halfway with water, and freeze. Top each cube with a lemon verbena leaf and cover with water, and freeze for up to a week.
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