LEMON VERBENA SIMPLE SYRUP
An intensely fragrant syrup that combines citrus, floral, and woody notes into a flavor-booster for cocktails, mocktails, and sorbets. Your kitchen is going to smell amazing. Store in the refrigerator for up to 1 month.
Provided by foodelicious
Categories Side Dish Sauces and Condiments Recipes Syrup Recipes
Time 41m
Yield 8
Number Of Ingredients 3
Steps:
- Combine water, sugar, and lemon verbena leaves in a small saucepan. Bring to a boil, stirring until sugar dissolves. Simmer for 1 minute. Remove from heat and let syrup steep, about 30 minutes.
- Pour syrup into a sterilized glass jar through a mesh strainer to remove lemon verbena leaves; let cool.
Nutrition Facts : Calories 97.5 calories, Carbohydrate 25.1 g, Protein 0.1 g, Sodium 1 mg, Sugar 25 g
LEMON SIMPLE SYRUP
Make this lemon simple syrup for Martha's Meyer Lemon Anniversary Cake.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes about 4 cups
Number Of Ingredients 2
Steps:
- Heat sugar, zest, and 2 cups water in a small saucepan over medium-high heat, stirring, until sugar has dissolved. Bring to a boil. Pour through a fine sieve into a medium bowl; discard solids. Let cool completely. Stir in lemon juice.
FRESH FRUIT WITH LEMON VERBENA SIMPLE SYRUP
Adapted from papawow.com. Use a colorful variety of seasonal fresh fruit of your choice: peaches, other types of berries or melons, red seedless grapes, etc. I reduced the amount of sugar from the original 2-1 ratio but please feel free to add more. Lemon verbena is a favorite herb of mine! Recently I made this using galia melon only (see photo).
Provided by COOKGIRl
Categories Fruit
Time 28m
Yield 8 cups
Number Of Ingredients 9
Steps:
- Simple syrup: combine the water and sugar in a small pan and bring to the boil.
- Boil mixture until it is reduced by half.
- Stir in the lemon verbena leaves. Set aside to allow verbena leaves to infuse and the mixture to cool completely.
- Salad: Prep the fruit and arrange on a large shallow platter.
- Once the simple syrup is cool, use a fine mesh strainer and drizzle the syrup all over the fruit.
- *Garnish fruit with a few fresh lemon verbena leaves. Or cover and chill until ready to serve.
- *Tip: fresh lemon verbena leaves wilt quickly. Garnish the fruit platter with freshly cut lemon verbena leaves [just] before serving.
- Yield is estimated.
Nutrition Facts : Calories 66.2, Fat 0.2, Sodium 8.6, Carbohydrate 16.6, Fiber 1.2, Sugar 13, Protein 0.9
LEMON SIMPLE SYRUP FOR OUZO-ADE
This lemon simple syrup is an ingredient in our Lemon Ouzo-Ade.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 1 1/2 cups
Number Of Ingredients 3
Steps:
- Heat sugar, water, and lemon zest in a small saucepan over high heat, stirring occasionally, until sugar dissolves. Let stand until cool, about 20 minutes. (Syrup can be refrigerated for up to 1 week.)
LEMON SIMPLE SYRUP
I like to keep this in the refrigerator all the time as it nice and quick, you just pour a bit in a glass add water and ice and Voila.... Lemonade.
Provided by queenbeatrice
Categories Beverages
Time 10m
Yield 6 cups, 12 serving(s)
Number Of Ingredients 4
Steps:
- Combine sugar and water and boil for 5 minutes.
- Add lemon juice and lemon rind.
- Let cool and place in an airtight container in refrigerator.
- To serve, fill glass about ¼ full with syrup; add ice and cold water.
- Stir and garnish with lemon wedge and maraschino cherry.
Nutrition Facts : Calories 199.1, Sodium 1.1, Carbohydrate 51.9, Fiber 0.2, Sugar 50.5, Protein 0.1
LEMON SIMPLE SYRUP
Steps:
- In a small saucepan, combine the sugar, 1 cup water, and the lemon zest and juice over medium heat. Bring to a boil, reduce the heat, and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved. Remove the pan from the heat and allow the syrup to cool, about 20 minutes.
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