Lemon Verbena Syrup
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1bottle light, fruity white wine, like gewurztraminer or riesling
- 3cups water
- 1cup sugar
- 1cup fresh lemon verbena leaves, lightly packed
Nutritional analysis per serving (4 servings)
360 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 60 grams carbohydrates; 1 gram dietary fiber; 51 grams sugars; 1 gram protein; 9 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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.
Private Notes
Comments
I recommend substituting the wine for a cup of vodka. And make sure to use the freshest lemon verbena possible. Does add a nice boost to lemonade.
Would this work with water rather than wine as a base?
We haven't tested the recipe with water as a substitute for the wine, but it seems water would diminish the flavor.