Floral and herbal tastes lend gentle notes to this lemonade made from Meyer lemons and lemon verbena.
- Servings: 6
Source: Martha Stewart Living, May 1999
- 1/2 ounce dried verbena leaves
- 1/2 cup superfine sugar
- 1 1/3 cups freshly squeezed Meyer-lemon juice (about 12 lemons)
Prepare an ice bath. In a medium saucepan combine 1 quart water and verbena leaves. Bring to a boil over medium-high heat; cover, and remove from heat. Allow to steep for about 20 minutes. Chill.
Place tea, sugar, lemon juice, and 4 cups ice in a 3-quart pitcher. Stir with a wooden spoon to dissolve sugar.