Lemon Verbena Lemonade

Name: Lemon Verbena Lemonade
Yield: Makes 7 cups
Ingredients: 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)

50 Ratings
1 Review

Lemon verbena, which has lemon's clean taste but not its tartness, balances the acidity of fresh lemonade.

Martha Stewart Living, June 2008

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Recipe Summary test

Servings:

Yield:

Makes 7 cups

Ingredients

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)

Directions

Step 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.

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Step 2
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.

Reviews (1)

50 Ratings

5 star values: 9
4 star values: 5
3 star values: 18
2 star values: 14
1 star values: 4

Martha Stewart Member

07/29/2008

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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Lemon Verbena Lemonade

Gallery

Recipe Summary test

Ingredients

Directions

Cook's Notes

Reviews (1)

All Reviews for Lemon Verbena Lemonade

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Lemon Verbena Lemonade

Gallery

Recipe Summary test

Ingredients

Directions

Cook's Notes

Reviews (1)

All Reviews for Lemon Verbena Lemonade