Lemon Verbena Simple Syrup
Use this recipe to make Pear-Lemon Fizzes.
- Yield: Makes about 1 1/8 cups (enough for 12 fizzes)
Photography: Johnny Miller
Source: Martha Stewart Weddings, Fall 2007
- 1 cup water
- 1 cup sugar
- 1/2 cup fresh lemon verbena leaves
Bring water and sugar to a boil in a saucepan, stirring to dissolve sugar. Add lemon verbena. Reduce heat, and simmer 10 minutes. Let cool. Strain, discarding lemon verbena. Syrup can be refrigerated in an airtight container for up to 1 month.