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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

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Ingredients

  • 1 cup water
  • 1 cup sugar
  • 1/2 cup fresh lemon verbena leaves

Directions

  1. Step 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.

Source
Martha Stewart Weddings, Fall 2007

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Reviews (3)

  • 4 Jan, 2011

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

  • 5 Feb, 2010

    where do you add any pear?

  • 6 Sep, 2009

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