Best Meyer Verbena Lemonade Recipes

Lemon Verbena Lemonade image

Provided by Chef mariajane

Categories Beverages

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 6

1 1/4 cups water
1 1/4 cups sugar
1/4 cup lemon verbena leaf
5 cups fresh lemon juice, strained (from 24 lemons)
boiled water, cooled
24 lemon verbena leaves

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.

Nutrition Facts : Calories 212.1, Sodium 3, Carbohydrate 59.2, Fiber 0.8, Sugar 46.5, Protein 0.8

Old Fashioned Lemon Balm and Lemon Verbena Lemonade Syrup image

Provided by French Tart

Time P2DT5m

Yield 2 Litres

Number Of Ingredients 6

450 g caster sugar
600 ml water
1 lemon, cut into two halves
10 large lemon verbena leaves
10 large lemon balm leaves
1/4 teaspoon tartaric or 1/4 teaspoon citric acid

Steps:

Place the sugar, lemon halves and water into a saucepan and heat until the sugar has completely dissolved.
Add the lemon verbena and lemon balm leaves and boil for 2 minutes; leave to cool. Add the citric or tartaric acid if using at this stage. Allow to cool and then cover and allow to infuse for 24 to 48 hours, depending on what strength you require. (I have left this for 3 days sometimes too, for a real lemon zing.).
Sieve through a fine mesh or colander, discarding the lemon halves and the herb leaves - then pour into clean and sterile bottle/s; seal tightly and store in a cool dark place for several months or in the fridge for several weeks.
To use: 1 part syrup to 4 parts water or sparkling water, to taste - add more for a stronger lemon flavour or less for a more delicate flavour. Add ice, a slice of lemon and some lemon balm or lemon verbena leaves as a garnish.

Old-Fashioned Lemon Verbena Lemonade Syrup image

Provided by French Tart

Categories Beverages

Time 2h10m

Yield 4-6 serving(s)

Number Of Ingredients 5

300 ml water
150 g sugar
2 large lemons, zest of
10 -12 lemon verbena leaves, slightly crushed in a mortar and pestle
lemon verbena leaf, to garnish

Steps:

Make the syrup by heating together the water, lemon zest and the sugar. Bring to a boil, take off the heat and allow to infuse until cold. Bring back to a boil and immediately add the lemon verbena leaves. Take off the heat and allow to infuse until cold.
Strain the syrup in to a bottle or jar in the fridge until needed. Discard the lemon verbena leaves.
To make Lemonade: Pour some syrup into a glass and add water to taste. Serve with ice and garnish with a lemon verbena leaf and a lemon slice.

Meyer-Verbena Lemonade image

Provided by Martha Stewart

Number Of Ingredients 3

1/2 ounce dried verbena leaves
1/2 cup superfine sugar
1 1/3 cups freshly squeezed Meyer-lemon juice (about 12 lemons)

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.