LEMON VERBENA LEMONADE
Lemon verbena, which has lemon's clean taste but not its tartness, balances the acidity of fresh lemonade.
Provided by Martha Stewart
Categories Food & Cooking Drink Recipes
Yield Makes 7 cups
Number Of Ingredients 5
Steps:
- 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.
- Combine lemon juice and lemon verbena syrup in a pitcher. Fill glasses with lemon verbena ice, and divide lemonade among glasses.
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.
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 SIMPLE SYRUP
An intensely fragrant syrup that combines citrus, floral, and woody notes into a flavor-booster for cocktails, mocktails, and sorbets. Your kitchen is going to smell amazing. Store in the refrigerator for up to 1 month.
Provided by foodelicious
Categories Side Dish Sauces and Condiments Recipes Syrup Recipes
Time 41m
Yield 8
Number Of Ingredients 3
Steps:
- Combine water, sugar, and lemon verbena leaves in a small saucepan. Bring to a boil, stirring until sugar dissolves. Simmer for 1 minute. Remove from heat and let syrup steep, about 30 minutes.
- Pour syrup into a sterilized glass jar through a mesh strainer to remove lemon verbena leaves; let cool.
Nutrition Facts : Calories 97.5 calories, Carbohydrate 25.1 g, Protein 0.1 g, Sodium 1 mg, Sugar 25 g
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
LEMON VERBENA LEMONADE
Make and share this Lemon Verbena Lemonade recipe from Food.com.
Provided by Chef mariajane
Categories Beverages
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Bring sugar 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 thoroughly.
- Combine lemon juice and lemon verbena syrup in a pitcher. Fill glasses with lemon verbena ice, and divide lemonade among glasses (or cover and refrigerater for up to 3 days).
- LEMON VERBENA ICE CUBES:.
- Fill 2 ice trays halfway with water, and freeze. Top each cube with a lemon verbena leaf and cover with water, and freeze for up to a week.
Nutrition Facts : Calories 212.1, Sodium 3, Carbohydrate 59.2, Fiber 0.8, Sugar 46.5, Protein 0.8
OLD-FASHIONED LEMONADE
Ah, the taste of summer. This classic lemonade recipe is the one my mom used to make for me when I was little. It's the perfect combination of sweet and tart! When using a clear pitcher, adding a few of the juiced lemon halves makes it look prettier.
Provided by EJRIPPY
Categories Drinks Recipes Lemonade Recipes
Time 10m
Yield 6
Number Of Ingredients 3
Steps:
- Juice the lemons to make 1 cup of juice. To make your labor easier, FIRMLY roll the lemons between your hand and counter top before cutting in half and juicing.
- In a gallon pitcher combine 1 cup lemon juice, 1 cup sugar, and 6 cups cold water. Stir. Adjust water to taste. Chill and serve over ice.
Nutrition Facts : Calories 150.6 calories, Carbohydrate 44.9 g, Fat 0.3 g, Fiber 5.1 g, Protein 1.3 g, Sodium 3.2 mg, Sugar 33.3 g
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