Blueberry Lemonade With Lemon Verbena And Ginger

1. 1

   Combine 1/2 cup sugar, 1/2 cup water, ginger, and lemon verbena in a small saucepan.

2. 2

   Boil for 1 minute, transfer infused syrup to a container, and chill.

3. 3

   Place blueberries and remaining 1/2 cup sugar in a blender.

4. 4

   Puree until smooth.

5. 5

   Add lemon juice and remaining 4 cups of water and blend to mix. Combine with infused syrup and strain into a pitcher.

6. 6

   Serve over ice. Float 2-3 whole fresh lemon verbena leaves in each glass.

* Per serving · 4 servings · Values may vary.

No additional tips available.