Best Lemonade With Lemon Balm And Lemon Verbena Recipes

OLD-FASHIONED LEMON BALM LEMONADE

Steps:

• Scrub the lemons well. Peel the rind thinly, avoiding the white pithe, and set aside the lemons.
• Place the lemon rind, lemon balm leaves, and the sugar into a small heat-proof pitcher. Pour the boiling water into the pitcher and stir well, crushing the lemon balm leaves to release their flavor. Leave mixture to infuse for about 15 minutes.
• Now, cut the lemons in half and squeeze out the juice. Strain juice into a large glass pitcher, add a few fresh sprigs of lemon balm, and add the cooled, strained syrup. Top up with water or half-water half-ice, and chill until needed.

LEMON VERBENA AND HERBAL SIMPLE SYRUPS FOR LEMONADE ETC!

Steps:

• In a saucepan combine water and sugar. Bring to boiling over medium heat, stirring until sugar is dissolved.
• Add one of the infusions; boil gently, uncovered, for 2 minutes more.
• Remove from heat; cover and cool in saucepan for 1 hour. Remove and discard infusion ingredients.
• Transfer syrup to a clean covered storage container. Refrigerate up to 2 weeks, or may be frozen. Makes 2 cups syrup.
• VARIATIONS:.
• VANILLA INFUSION: Add one fresh vanilla bean, halved lengthwise, to the hot sugar-water mixture. If desired, after cooling, remove the vanilla bean and use the tip of a small knife to scrape the seeds from the beans into the syrup (flecks of dark seeds will color the crystal-clear syrup).
• FRESH HERB INFUSION: Add three 3-to-4-inch sprigs fresh rosemary; 3/4 cup lemon-verbena or mint leaves, slightly crushed; or 3/4 cup basil leaves, slightly crushed, to the hot sugar-water mixture.
• LEMON-GINGER INFUSION: Add three 1x3-inch strips of lemon peel and a 1-inch piece of ginger, thinly sliced, to the hot sugar-water mixture.

MEYER-VERBENA LEMONADE

Steps:

• Prepare an ice bath. In a medium saucepan combine 1 quart water and verbena leaves. Bring to a boil over medium-high heat; cover, and remove from heat. Allow to steep for about 20 minutes. Chill.
• Place tea, sugar, lemon juice, and 4 cups ice in a 3-quart pitcher. Stir with a wooden spoon to dissolve sugar.

BLUEBERRY LEMONADE WITH LEMON VERBENA AND GINGER

Steps:

• Combine 1/2 cup sugar, 1/2 cup water, ginger, and lemon verbena in a small saucepan.
• Boil for 1 minute, transfer infused syrup to a container, and chill.
• Place blueberries and remaining 1/2 cup sugar in a blender.
• Puree until smooth.
• Add lemon juice and remaining 4 cups of water and blend to mix. Combine with infused syrup and strain into a pitcher.
• Serve over ice. Float 2-3 whole fresh lemon verbena leaves in each glass.

LEMON VERBENA LEMONADE

Steps:

• Bring sugar to a boil in a small saucepan, stirring to dissolve sugar. Remove from heat and add lemon verbena. Cover, and steep for 15 minutes. Strain through a fine sieve, and let cool thoroughly.
• Combine lemon juice and lemon verbena syrup in a pitcher. Fill glasses with lemon verbena ice, and divide lemonade among glasses (or cover and refrigerater for up to 3 days).
• LEMON VERBENA ICE CUBES:.
• Fill 2 ice trays halfway with water, and freeze. Top each cube with a lemon verbena leaf and cover with water, and freeze for up to a week.