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Lemon Verbena Syrup

I mentioned Lemon Verbana a few weeks ago here. I thought I would share another recipe for how to use it…

Lemon Verbena Syrup has a multitude of uses. Try it as a sweetener in hot or iced tea or fruit drinks. Drizzle it over cake, ice cream, pastries or fresh fruit. Bottle some syrup to give as a gift with a box of tea. It is not something you can just pick up at the store. You MUST make it yourself.

Ingredients:

1 cup sugar

1/2 cup water

1 cup hard-packed fresh lemon verbena leaves

2 tbsp. freshly squeezed lemon juice

In a medium-sized saucepan, combine all ingredients over medium heat. Bring to a boil, reduce heat and simmer three minutes or until sugar is dissolved. Remove from heat, cover and let steep for one hour. Strain into a decorative bottle. Store in the refrigerator and use within three months.

That is all there is to it!  Enjoy!

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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.

Comments:

  • […] also makes a killer lemon syrup. I use the syrup in teas or […]

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