Lemon Verbena Liqueur

by Trisha

Lemon Verbena Syrup

  • 3 cups water
  • 1 cup fresh lemon verbena leaves, tightly packed
  • 2 cups sugar

Bring the water to a boil and pour over the herbs. Cover and allow to infuse for several hours. Strain the leaves out and discard and add the sugar to the infused liquid. Place in a non-reactive saucepan and add the sugar. Bring to a boil and cook, stirring occasionally, until the syrup thickens, about 10 to 12 minutes. Remove from heat and cool. Place in a clean bottle and refrigerate. This will keep for about six weeks in the refrigerator.

Add the syrup to hot or iced teas, sparkling water, pancakes or ice creams.

You may substitute lemon grass, mint, ginger or lemon balm for other syrup flavors.

Lemon Verbena Liqueur

  • ? cup lemon verbena leaves, tightly packed
  • Several strips of lemon zest
  • 2 cups vodka
  • 1 cup sugar

Place the lemon verbena and zest in a large jar with a tightly fitting lid. Bruise the herbs with a non-reactive spoon and pour the vodka over the leaves. All to steep for 2 days then add the sugar. Steep the mixture for 2 additional weeks, shaking or stirring daily to dissolve the sugar. Strain the herbs out and discard and filter using the liquid using a paper coffee filter. Bottle and age for an additional 2 weeks before using.

Makes one pint of liqueur.