Blackcurrant Lemon Verbena Shrub Recipes

Steps:

• Put fruit in a large bowl and gently toss with 1/2 cup sugar, then let stand 20 minutes.
• Rub verbena sprigs in your hands to bruise leaves and stems, then combine with water and remaining 3/4 cup sugar in a 2-quart heavy saucepan. Bring to a boil, stirring until sugar is dissolved. Simmer 1 minute, then remove from heat and let steep, covered, 5 minutes.
• Stir lemon juice into warm syrup and pour through a medium-mesh sieve over fruit. Discard verbena sprigs and gently stir fruit. Let macerate at room temperature 30 minutes to 1 hour.
• Divide among 8 soup plates.

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.

Steps:

• In a medium saucepan set over medium heat, bring the water and sugar to a boil. Add the lemon verbena leaves and cover the pan. Steep for 15 minutes.
• Strain the syrup through a fine-mesh strainer, discard the leaves, and let cool. Store the syrup in an airtight container in the refrigerator for up to 4 days.
• Cherry Verbena Soda
• For one drink, fill a tall glass with ice. Add 1 tablespoon of the Lemon Verbena Syrup, 2 tablespoons of Sour Cherry Syrup , and a few dashes of acid phosphate or lemon juice or citric acid solution. Top with seltzer and mix gently. Garnish with lemon verbena leaves and maraschino cherries, if desired.

Steps:

• Pour the boiling water over the black currants and lemon verbena leaves and leave to infuse for about 5 minutes, or longer to taste.
• Strain the liquid into cups or tall heat-resistant glasses and decorate with a sprig of lemon verbena.
• If you prefer a sweeter drink, stir in 1 teaspoon of brown sugar or honey.
• *Note: I have made this tea-tisane using currant tea and/or juice in place of the currants, with delicious results.