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Floral and herbal tastes lend gentle notes to this lemonade made from Meyer lemons and lemon verbena.

Martha Stewart Living, May 1999

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Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Prepare an ice bath. In a medium saucepan combine 1 quart water and verbena leaves. Bring to a boil over medium-high heat; cover, and remove from heat. Allow to steep for about 20 minutes. Chill.

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  • Place tea, sugar, lemon juice, and 4 cups ice in a 3-quart pitcher. Stir with a wooden spoon to dissolve sugar.

Cook's Notes

This lemonade may be made with ordinary Eureka lemons; just add more sugar to taste.

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