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

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Recipe Summary

Servings:
8
Yield:
Makes 7 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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  • 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
Rating: Unrated
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??