Lemon Verbena Lemonade
Lemon verbena, which has lemon's clean taste but not its tartness, balances the acidity of fresh lemonade.
- Servings: 8
- Yield: Makes 7 cups
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)
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.
Combine lemon juice and lemon verbena syrup in a pitcher. Fill glasses with lemon verbena ice, and divide lemonade among glasses.