Best 2 Old Fashioned Lemon Verbena Lemonade Syrup Recipes
Escape the mundane and embark on a refreshing journey with our guide to crafting the perfect "Old Fashioned Lemon Verbena Lemonade Syrup". This tantalizing elixir captures the essence of summer, infusing your taste buds with the vibrant flavors of sun-kissed lemons and the aromatic allure of lemon verbena. As you delve into the realm of culinary delight, we will unveil the secrets behind creating this timeless syrup, transforming your beverages and culinary creations into extraordinary experiences. Prepare to be captivated by the harmonious blend of citrus zest, herbal undertones, and a touch of sweetness that will elevate your culinary adventures to new heights.
Check out the recipes below so you can choose the best recipe for yourself!
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.
OLD FASHIONED LEMON BALM AND LEMON VERBENA LEMONADE SYRUP
There are numerous recipes for lemon balm lemonade, and I have an old English recipe myself that I make regularly - but, if you find that it is sometimes a little "light" on the lemon flavour, add some lemon verbena for a super charged lemon kick! I have made this several times now and it is so refreshing and zingy, perfect for a hot summer's day. Once the syrup is made, it lasts for several weeks in the fridge, or several months in a cool dark place if you add the optional citric and tartaric acid. Serve with cold sparkling water and slices of lemon and a sprig of either lemon balm or lemon verbena.
Provided by French Tart
Categories Punch Beverage
Time P2DT5m
Yield 2 Litres
Number Of Ingredients 6
Steps:
- Place the sugar, lemon halves and water into a saucepan and heat until the sugar has completely dissolved.
- Add the lemon verbena and lemon balm leaves and boil for 2 minutes; leave to cool. Add the citric or tartaric acid if using at this stage. Allow to cool and then cover and allow to infuse for 24 to 48 hours, depending on what strength you require. (I have left this for 3 days sometimes too, for a real lemon zing.).
- Sieve through a fine mesh or colander, discarding the lemon halves and the herb leaves - then pour into clean and sterile bottle/s; seal tightly and store in a cool dark place for several months or in the fridge for several weeks.
- To use: 1 part syrup to 4 parts water or sparkling water, to taste - add more for a stronger lemon flavour or less for a more delicate flavour. Add ice, a slice of lemon and some lemon balm or lemon verbena leaves as a garnish.
Tips:
- Use fresh lemon verbena: Fresh lemon verbena leaves are essential for this recipe. They provide a bright, citrusy flavor that cannot be replicated with dried leaves.
- Don't boil the lemon verbena: Boiling the lemon verbena will extract a bitter flavor from the leaves. Instead, gently simmer the leaves in the water until they are fragrant, about 15 minutes.
- Use a combination of sugar and honey: This recipe uses a combination of granulated sugar and honey to sweeten the syrup. The honey adds a subtle floral flavor and helps the syrup to thicken.
- Let the syrup cool completely: Before using the syrup, let it cool completely to room temperature. This will allow the flavors to meld and the syrup to thicken slightly.
Conclusion:
Old-fashioned lemon verbena lemonade syrup is a refreshing and flavorful addition to any summer gathering. It can be used to make lemonade, cocktails, or even desserts. With its bright citrus flavor and subtle floral notes, this syrup is sure to become a favorite.
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