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Lemon Verbena Lemonade

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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.

Ingredients

Makes 7 cups; serves 6 to 8

  • 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

Directions

  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. (Or cover, and refrigerate for up to 3 days.)
From Martha Stewart Living, June 2008

Helpful Hint

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

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