LEMON VERBENA SYRUP
Provided by Anton Nocito
Categories Spritzer Non-Alcoholic Herb Cocktail Party Spring Summer Chill Party Boil Drink
Yield Makes about 3 cups
Number Of Ingredients 3
Steps:
- 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.
- Cherry Verbena Soda
- 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.
FRUIT IN LEMON-VERBENA SYRUP
Provided by Shelley Wiseman
Categories Citrus Fruit Herb Dessert Vegetarian Summer Vegan Gourmet Kidney Friendly Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 dessert servings
Number Of Ingredients 6
Steps:
- Put fruit in a large bowl and gently toss with 1/2 cup sugar, then let stand 20 minutes.
- Rub verbena sprigs in your hands to bruise leaves and stems, then combine with water and remaining 3/4 cup sugar in a 2-quart heavy saucepan. Bring to a boil, stirring until sugar is dissolved. Simmer 1 minute, then remove from heat and let steep, covered, 5 minutes.
- Stir lemon juice into warm syrup and pour through a medium-mesh sieve over fruit. Discard verbena sprigs and gently stir fruit. Let macerate at room temperature 30 minutes to 1 hour.
- Divide among 8 soup plates.
OLD-FASHIONED LEMON VERBENA LEMONADE SYRUP
Pull up a hammock, select a good book and make a jug of this cooling lemonade to refresh you as you gently sway and wile away the long, hot hours! A simple zingy lemonade syrup that is added to water to dilute and is compulsory for hot, humid days! Lemon Verbena is one of my favourite herbs and is a welcome addition to my walled herb garden here in France. The syrup is also amazing if poured over ice creams and summer berries for a tangy citrus flavour. Add an attractive label and a sprig of lemon verbena leaves for a thoughtful summer gift.
Provided by French Tart
Categories Beverages
Time 2h10m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Make the syrup by heating together the water, lemon zest and the sugar. Bring to a boil, take off the heat and allow to infuse until cold. Bring back to a boil and immediately add the lemon verbena leaves. Take off the heat and allow to infuse until cold.
- Strain the syrup in to a bottle or jar in the fridge until needed. Discard the lemon verbena leaves.
- To make Lemonade: Pour some syrup into a glass and add water to taste. Serve with ice and garnish with a lemon verbena leaf and a lemon slice.
LEMON VERBENA SYRUP
Provided by Suzanne Hamlin
Categories condiments, project
Time 45m
Yield 3 cups
Number Of Ingredients 4
Steps:
- In large stainless-steel pot, combine the wine, water and sugar. Over medium heat, bring to a boil, stirring until sugar dissolves. Reduce the heat to a low boil and cook about 10 minutes, until the syrup reduces by half, to 3 cups. Remove from heat, stir in the lemon verbena leaves, cover pan halfway and let steep until cool.
- Transfer to a capped bottle or covered bowl and refrigerate, for as long as a week. Strain lemon verbena leaves from the chilled syrup before using it as a sweetener for lemonade or ice tea, as a base for a spritzer or as a topping for cut fresh fruit.
Nutrition Facts : @context http, Calories 360, UnsaturatedFat 0 grams, Carbohydrate 60 grams, Fat 0 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 9 milligrams, Sugar 51 grams
FRESH FRUIT WITH LEMON VERBENA SIMPLE SYRUP
Adapted from papawow.com. Use a colorful variety of seasonal fresh fruit of your choice: peaches, other types of berries or melons, red seedless grapes, etc. I reduced the amount of sugar from the original 2-1 ratio but please feel free to add more. Lemon verbena is a favorite herb of mine! Recently I made this using galia melon only (see photo).
Provided by COOKGIRl
Categories Fruit
Time 28m
Yield 8 cups
Number Of Ingredients 9
Steps:
- Simple syrup: combine the water and sugar in a small pan and bring to the boil.
- Boil mixture until it is reduced by half.
- Stir in the lemon verbena leaves. Set aside to allow verbena leaves to infuse and the mixture to cool completely.
- Salad: Prep the fruit and arrange on a large shallow platter.
- Once the simple syrup is cool, use a fine mesh strainer and drizzle the syrup all over the fruit.
- *Garnish fruit with a few fresh lemon verbena leaves. Or cover and chill until ready to serve.
- *Tip: fresh lemon verbena leaves wilt quickly. Garnish the fruit platter with freshly cut lemon verbena leaves [just] before serving.
- Yield is estimated.
Nutrition Facts : Calories 66.2, Fat 0.2, Sodium 8.6, Carbohydrate 16.6, Fiber 1.2, Sugar 13, Protein 0.9
LEMON VERBENA AND HERBAL SIMPLE SYRUPS FOR LEMONADE ETC!
A trio of flavored Infusions or Syrups for Lemonade etc.! I've included three different flavored infusions --- Herbal (my favorite is Lemon Verbena!), Lemon-Ginger, and Vanilla --- all from the same basic hot sugar-water base recipe. Perfectly lovely drizzled over pancakes, pastries, ice creams, or fruit salad, -or- stir into your favorite beverage such as tea, lemonade, ice-water, or cocktails. Recipe adapted slightly from BH&G.
Provided by BecR2400
Categories Lemon
Time 15m
Yield 2 cups syrup
Number Of Ingredients 6
Steps:
- In a saucepan combine water and sugar. Bring to boiling over medium heat, stirring until sugar is dissolved.
- Add one of the infusions; boil gently, uncovered, for 2 minutes more.
- Remove from heat; cover and cool in saucepan for 1 hour. Remove and discard infusion ingredients.
- Transfer syrup to a clean covered storage container. Refrigerate up to 2 weeks, or may be frozen. Makes 2 cups syrup.
- VARIATIONS:.
- VANILLA INFUSION: Add one fresh vanilla bean, halved lengthwise, to the hot sugar-water mixture. If desired, after cooling, remove the vanilla bean and use the tip of a small knife to scrape the seeds from the beans into the syrup (flecks of dark seeds will color the crystal-clear syrup).
- FRESH HERB INFUSION: Add three 3-to-4-inch sprigs fresh rosemary; 3/4 cup lemon-verbena or mint leaves, slightly crushed; or 3/4 cup basil leaves, slightly crushed, to the hot sugar-water mixture.
- LEMON-GINGER INFUSION: Add three 1x3-inch strips of lemon peel and a 1-inch piece of ginger, thinly sliced, to the hot sugar-water mixture.
Nutrition Facts : Calories 580.5, Sodium 6.8, Carbohydrate 150, Sugar 149.7
More about "lemon verbena simple syrup recipes"
LEMON VERBENA RECIPES: 35 WAYS TO USE LEMON VERBENA
From cnz.to
ICED TEA WITH LEMON VERBENA HONEY SYRUP - OH, HOW …
From ohhowcivilized.com
10 BEST LEMON VERBENA RECIPES | YUMMLY
From yummly.com
RECIPE: LEMON VERBENA SIMPLE SYRUP | KITCHN
From thekitchn.com
Estimated Reading Time 1 min
LEMON VERBENA SYRUP RECIPE | LEMON VERBENA, SYRUP RECIPE, …
From pinterest.com
LEMON VERBENA SIMPLE SYRUP - PREPAREDNESSMAMA
From pinterest.com
LEMON VERBENA SYRUP FOOD - HOMEANDRECIPE.COM
From homeandrecipe.com
OLD FASHIONED LEMON BALM AND LEMON VERBENA LEMONADE SYRUP …
From schoenfeld.vhfdental.com
LEMON VERBENA RECIPES - BON APPéTIT RECIPE | BON APPéTIT
From bonappetit.com
LEMON VERBENA SIMPLE SYRUP - PREPAREDNESSMAMA | SIMPLE SYRUP …
From pinterest.com
LEMON VERBENA SYRUP RECIPE | LEMON VERBENA RECIPES, LEMON …
From pinterest.com
RECIPE: RASPBERRY & LEMON VERBENA SIMPLE SYRUP
From barmagnolia.com
LEMON VERBENA SIMPLE SYRUP - MSN.COM
From msn.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love