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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


  1. 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.

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