What's better than cool lemonade on a humid summer day? Lemon Verbena Lemonade. It's refreshing, herbal and almost glowing with citrus brightness.
| Servings | Prep Time |
| 6 - 8 (makes approx. 9 cups) | 10 minutes |
| Cook Time | Passive Time |
| 5 minutes | 1 hour |
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What's better than cool lemonade on a humid summer day? Lemon Verbena Lemonade. It's refreshing, herbal and almost glowing with citrus brightness.
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Ingredients
- 1 1/2 cups lemon juice freshly squeezed (from about 8 lemons)
- 1/4 cup lemon zest (from about 8 lemons)
- 1 - 1 1/4 cup sugar
- 1/4 cup lemon verbena leaves whole
- 7 cups water divided
Servings: (makes approx. 9 cups)
Instructions
- In a small saucepan stir together the sugar, lemon zest, verbena and 1 cup of water. Place over medium heat, bring to a boil and then reduce the heat and let it simmer for 5 minutes.
- Shut the heat off and let the whole thing cool completely, about an hour or so, letting the zest and verbena steep in the syrup.
- Strain the syrup into a large pitcher, pressing it lightly to make sure you extract every last drop.
- Strain the lemon juice into the pitcher, pour in the water and stir to combine.
- To serve, fill your glasses with ice and a torn verbena leave or two and pour over the lemonade.
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