Ingredients for Lemon Verbena Lemonade
- 4 cups water (for syrup and ice)
- 1 cup granulated sugar
- Lemon Verbena Leaf
- Fresh Lemon Juice
- Lemon Verbena Leaves
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How to Make Lemon Verbena Lemonade
- In a small saucepan, combine 1 cup of granulated sugar and 2 cups of water.
- Bring the mixture to a boil over medium heat, stirring constantly until the sugar is completely dissolved.
- Remove from heat and add 1/2 cup of fresh lemon verbena leaves.
- Cover the saucepan and let it steep for 15 minutes to allow the lemon verbena to infuse the syrup.
- Strain the syrup through a fine-mesh sieve into a heat-safe bowl or pitcher, pressing on the leaves to extract as much flavor as possible. Discard the leaves.
- Let the lemon verbena syrup cool completely.
- In a large pitcher, combine the cooled lemon verbena syrup and 1 cup of fresh lemon juice.
- Add the remaining 2 cups of water to the pitcher and stir gently to combine.
- For the lemon verbena ice cubes: Fill two ice cube trays halfway with water. Add a lemon verbena leaf to each cube. Top with water, ensuring the leaves stay submerged. Freeze for at least 4 hours or up to a week.
- Fill glasses with the lemon verbena ice cubes. Pour the lemonade over the ice and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
186g
Fat
0g
Carbs
19g
