Lemon Verbena Syrup

1. 1

   In large stainless-steel pot, combine the wine, water and sugar.

2. 2

   Over medium heat, bring to a boil, stirring until sugar dissolves.

3. 3

   Reduce the heat to a low boil and cook about 10 minutes, until the syrup reduces by half, to 3 cups.

4. 4

   Remove from heat, stir in the lemon verbena leaves, cover pan halfway and let steep until cool.

5. 5

   Transfer to a capped bottle or covered bowl and refrigerate, for as long as a week.

6. 6

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.