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Lemon Verbena Simple Syrup

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    Use this recipe to make Pear-Lemon Fizzes.
    Martha Stewart Weddings, Fall 2007
    • Yield Makes about 1 1/8 cups (enough for 12 fizzes)
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    Ingredients

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

    Directions

    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.

    Recipe Reviews

    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?

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