LEMON VERBENA SYRUP
Provided by Suzanne Hamlin
Categories condiments, project
Time 45m
Yield 3 cups
Number Of Ingredients 4
Steps:
- In large stainless-steel pot, combine the wine, water and sugar. Over medium heat, bring to a boil, stirring until sugar dissolves. Reduce the heat to a low boil and cook about 10 minutes, until the syrup reduces by half, to 3 cups. Remove from heat, stir in the lemon verbena leaves, cover pan halfway and let steep until cool.
- Transfer to a capped bottle or covered bowl and refrigerate, for as long as a week. Strain lemon verbena leaves from the chilled syrup before using it as a sweetener for lemonade or ice tea, as a base for a spritzer or as a topping for cut fresh fruit.
Nutrition Facts : @context http, Calories 360, UnsaturatedFat 0 grams, Carbohydrate 60 grams, Fat 0 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 9 milligrams, Sugar 51 grams
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Gospel Waate
[email protected]This is the best lemon verbena syrup I've ever had. It's so flavorful and refreshing. I can't wait to try it in all my favorite drinks and desserts.
Adam Slater Stanley
[email protected]This syrup is amazing! It's so easy to make and it tastes like something you'd get at a fancy restaurant. I've been using it in my cocktails and it's a real crowd-pleaser.
Haben Tesfaye
[email protected]I love the flavor of this syrup, but it's a bit too thick for my taste. I think I'll try adding a little water next time.
GL king Band
[email protected]This syrup is a great way to add a touch of elegance to any drink or dessert. It's also a great hostess gift.
Joy Anikwe
[email protected]I followed the recipe exactly and my syrup turned out perfectly. It's so flavorful and versatile. I've been using it in everything from cocktails to desserts.
Kris Martinez
[email protected]This syrup is a bit too sweet for my taste, but it's still good. I think I'll try using less sugar next time.
Ryan Higgins
[email protected]I was a bit hesitant to try this syrup because I'm not a huge fan of lemon verbena, but I was pleasantly surprised. It has a very subtle flavor that's not overpowering. I've been using it in my iced tea and it's a great way to add a little something
Sanju Kutty
[email protected]This syrup is so easy to make and it tastes incredible. I love using it to make homemade sodas and cocktails. It's also great on ice cream and yogurt.
David Wine
[email protected]I've never used lemon verbena before, but this syrup is amazing! It has a unique, herbal flavor that's perfect for cocktails or mocktails. I also tried it on pancakes and it was delicious.
Jafar Mohamed
[email protected]This lemon verbena syrup is a delightful addition to my summer drinks and desserts. It adds a refreshing, citrusy flavor that is both sweet and tart. I especially love it in sparkling water or lemonade. It's also a great way to use up fresh lemon ver