Lemon Verbena Syrup
5.0
(1)
Some describe the flavor of lemon verbena as a cross between a very subtle licorice and camphor. I love it for its lemony finish. Herbal and bright, it's sometimes used in cooking as a replacement for oregano. As a soda flavor, lemon verbena is modern and crisp, with an herbal complexity. It's great as a stand-alone drink for cocktail hour and as a complement to light, simple meals.
Sometimes called "The Queen of the Lemon-Scented Herbs," lemon verbena was a favorite ingredient in perfumes in late 1700s Europe, and it had a moment of fame in Gone with the Wind, as it was Scarlett's mother's favorite plant. The leaves of lemon verbena are great in cooking, as they impart a lemony fragrance and flavor to dishes ranging from broiled fish, to salad dressings, to light desserts. As a beverage, it is used to make herbal tea and is often added to black tea in place of lemon.
Recipe information
Yield
Makes about 3 cups
Ingredients
Preparation
Step 1
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.
Step 2
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.
Cherry Verbena Soda
Step 3
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.
