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Lemon Verbena Fruit Punch

Here is a recipe I like to make in the summertime using fresh lemon verbena leaves.

Lemon Verbena Fruit Punch

1/2 cup lemon verbena leaves
5 cups cranberry-raspberry juice blend
4 cups lemon sparkling water
3 tbsp. fresh lemon juice

In a small saucepan, combine lemon verbena and 2 cups of the cranberry-raspberry juice. Cover and simmer five minutes over medium heat. Turn off heat and let mixture steep 30 minutes. Strain into a large pitcher. Add remaining cranberry-raspberry juice and all other ingredients. Chill until ready to serve.

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About the Author:

Theresa Loe is the founder of Living Homegrown® and the Canning Academy® and is the Co-Executive Producer & Canning Expert on the national PBS gardening series, Growing A Greener World®. Theresa homesteads on just 1/10th of an acre in Los Angeles with her husband, two teenage boys and several disorderly but totally adorable chickens. Learn more about Living Homegrown here and about the Canning Academy here.

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