Food & Cooking Recipes Drink Recipes Lemon Verbena Lemonade 3.0 (50) By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on January 22, 2019 Print Share Share Tweet Pin Email Servings: 8 Yield: 7 cups Lemon verbena, which has lemon's clean taste but not its tartness, balances the acidity of fresh lemonade. Ingredients 1 ¼ cups sugar 1 ¼ cups water ¼ cup lemon verbena leaves 5 cups fresh lemon juice, strained (from about 24 lemons) Lemon Verbena Ice Cubes, for garnish (optional) Directions 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. Cook's Notes Play around with different herbs, substituting whatever is available for the lemon verbena leaves. Basil, tarragon, and bay make for inspired sips. Print