Lemon Verbena Syrup

Name: Lemon Verbena Syrup
Yield: Makes about 3 cups
Ingredients: 2 cups water; 1 2/3 cups sugar; 20 to 30 large fresh lemon verbena leaves

Anton NocitoMakes about 3 cupsSource

spritz nonalcoholic herbs & spices spring summer chill party boil

Ingredients

2 cups water

1 2/3 cups sugar

20 to 30 large fresh lemon verbena leaves

Method

In a medium saucepan set over medium heat, bring the water and sugar to a boil. Add the lemon verbena leaves and cover the pan. Steep for 15 minutes.

Strain the syrup through a fine-mesh strainer, discard the leaves, and let cool. Store the syrup in an airtight container in the refrigerator for up to 4 days.

For one drink, fill a tall glass with ice. Add 1 tablespoon of the Lemon Verbena Syrup, 2 tablespoons of Sour Cherry Syrup , and a few dashes of acid phosphate or lemon juice or citric acid solution. Top with seltzer and mix gently. Garnish with lemon verbena leaves and maraschino cherries, if desired.