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Lemon Verbena Lemonade

On a steamy afternoon, why settle for the familiar? Instead, grab a cool glass of something less familiar, with inspiration plucked from the garden.

  • Servings: 8
  • Yield: Makes 7 cups
Lemon Verbena Lemonade

Source: Martha Stewart Living, June 2008


  • 1 1/4 cups sugar
  • 1 1/4 cups water
  • 1/4 cup lemon verbena leaves
  • 5 cups fresh lemon juice, strained (from about 24 lemons)
  • Lemon Verbena Ice Cubes, for garnish (optional)


  1. Bring sugar and water to a boil in a small saucepan, stirring to dissolve sugar. Remove from heat, and add lemon verbena. Cover, and steep for 15 minutes. Strain through a fine sieve, and let cool completely.

  2. Combine lemon juice and lemon verbena syrup in a pitcher. Fill glasses with lemon verbena ice, and divide lemonade among glasses.

Cook's Note

Play around with different herbs, substituting whatever is available for the lemon verbena leaves. Basil, tarragon, and bay make for inspired sips.

Reviews (1)

  • NewEnglandLady 29 Jul, 2008

    love this idea and would love to have sangria and lemonade served like this at my wedding......... but....Where can I find these large clear containers??

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