Lemon Verbena Syrup
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 7 d 10 mins |
| Course | Drinks |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 40 g lemon verbena
- 1 liter water
- 1 kg sugar
- 1 lemon (s)
Print Recipe
Pin Recipe Instructions
- Separate the leaves from the stems, cut the lemon into thin slices. Put both in a saucepan.
- Cook a syrup from water and sugar. Scald the herbs and lemon with it and cover and leave to stand in a cool place for 1 week.
- Strain after a week and bring the syrup to the boil. Fill into bottles while still hot.
- Tastes very good in sparkling wine, prosecco and mineral water.
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