LEMON VERBENA SYRUP

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Lemon Verbena Syrup image

Provided by Suzanne Hamlin

Categories     condiments, project

Time 45m

Yield 3 cups

Number Of Ingredients 4

1 bottle light, fruity white wine, like gewurztraminer or riesling
3 cups water
1 cup sugar
1 cup fresh lemon verbena leaves, lightly packed

Steps:

  • In large stainless-steel pot, combine the wine, water and sugar. Over medium heat, bring to a boil, stirring until sugar dissolves. Reduce the heat to a low boil and cook about 10 minutes, until the syrup reduces by half, to 3 cups. Remove from heat, stir in the lemon verbena leaves, cover pan halfway and let steep until cool.
  • Transfer to a capped bottle or covered bowl and refrigerate, for as long as a week. 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.

Nutrition Facts : @context http, Calories 360, UnsaturatedFat 0 grams, Carbohydrate 60 grams, Fat 0 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 9 milligrams, Sugar 51 grams

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