New This Month

Meyer-Verbena Lemonade

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)


  1. 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.

  2. Place tea, sugar, lemon juice, and 4 cups ice in a 3-quart pitcher. Stir with a wooden spoon to dissolve sugar.

Cook's Notes

This lemonade may be made with ordinary Eureka lemons; just add more sugar to taste.


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