No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Lemon Verbena Simple Syrup

Use this recipe to make Pear-Lemon Fizzes.

  • Yield: Makes about 1 1/8 cups (enough for 12 fizzes)
Lemon Verbena Simple Syrup

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.

Reviews (3)

  • PaulinaN 4 Jan, 2011

    This recipe is for the simple syrup to make Pear-Lemon Fizzies. Click on the link next to the picture.

  • hairball46 5 Feb, 2010

    where do you add any pear?

  • Megan-Allen 6 Sep, 2009

    What are you supposed to do after step one? What makes them fizzies?

Related Topics