Summary

Ingredients

• 40 g lemon verbena
• 1 liter water
• 1 kg sugar
• 1 lemon (s)

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Instructions

1. Separate the leaves from the stems, cut the lemon into thin slices. Put both in a saucepan.
2. 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.
3. Strain after a week and bring the syrup to the boil. Fill into bottles while still hot.
4. Tastes very good in sparkling wine, prosecco and mineral water.