LEMON VERBENA SYRUP
Provided by Anton Nocito
Categories Spritzer Non-Alcoholic Herb Cocktail Party Spring Summer Chill Party Boil Drink
Yield Makes about 3 cups
Number Of Ingredients 3
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.
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
FRUIT IN LEMON-VERBENA SYRUP
Provided by Shelley Wiseman
Categories Citrus Fruit Herb Dessert Vegetarian Summer Vegan Gourmet Kidney Friendly Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 dessert servings
Number Of Ingredients 6
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.
OLD-FASHIONED LEMON VERBENA LEMONADE SYRUP
Pull up a hammock, select a good book and make a jug of this cooling lemonade to refresh you as you gently sway and wile away the long, hot hours! A simple zingy lemonade syrup that is added to water to dilute and is compulsory for hot, humid days! Lemon Verbena is one of my favourite herbs and is a welcome addition to my walled herb garden here in France. The syrup is also amazing if poured over ice creams and summer berries for a tangy citrus flavour. Add an attractive label and a sprig of lemon verbena leaves for a thoughtful summer gift.
Provided by French Tart
Categories Beverages
Time 2h10m
Yield 4-6 serving(s)
Number Of Ingredients 5
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.
LEMON VERBENA SYRUP
Provided by Suzanne Hamlin
Categories condiments, project
Time 45m
Yield 3 cups
Number Of Ingredients 4
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
LEMON VERBENA AND HERBAL SIMPLE SYRUPS FOR LEMONADE ETC!
A trio of flavored Infusions or Syrups for Lemonade etc.! I've included three different flavored infusions --- Herbal (my favorite is Lemon Verbena!), Lemon-Ginger, and Vanilla --- all from the same basic hot sugar-water base recipe. Perfectly lovely drizzled over pancakes, pastries, ice creams, or fruit salad, -or- stir into your favorite beverage such as tea, lemonade, ice-water, or cocktails. Recipe adapted slightly from BH&G.
Provided by BecR2400
Categories Lemon
Time 15m
Yield 2 cups syrup
Number Of Ingredients 6
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.
Nutrition Facts : Calories 580.5, Sodium 6.8, Carbohydrate 150, Sugar 149.7
OLD FASHIONED LEMON BALM AND LEMON VERBENA LEMONADE SYRUP
There are numerous recipes for lemon balm lemonade, and I have an old English recipe myself that I make regularly - but, if you find that it is sometimes a little "light" on the lemon flavour, add some lemon verbena for a super charged lemon kick! I have made this several times now and it is so refreshing and zingy, perfect for a hot summer's day. Once the syrup is made, it lasts for several weeks in the fridge, or several months in a cool dark place if you add the optional citric and tartaric acid. Serve with cold sparkling water and slices of lemon and a sprig of either lemon balm or lemon verbena.
Provided by French Tart
Categories Punch Beverage
Time P2DT5m
Yield 2 Litres
Number Of Ingredients 6
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.
More about "lemon verbena simple syrup recipes"
LEMON VERBENA RECIPES: 35 WAYS TO USE LEMON VERBENA
From cnz.to
Estimated Reading Time 2 mins
RECIPE: LEMON VERBENA SIMPLE SYRUP | KITCHN
From thekitchn.com
Estimated Reading Time 1 min
LEMON VERBENA RECIPES - BON APPéTIT RECIPE | BON APPéTIT
From bonappetit.com
LEMON VERBENA SIMPLE SYRUP - LIFE CURRENTS
From lifecurrentsblog.com
ICED TEA WITH LEMON VERBENA HONEY SYRUP - OH, HOW …
From ohhowcivilized.com
LEMON SIMPLE SYRUP RECIPE - THE SPRUCE EATS
From thespruceeats.com
VERBENA COCKTAIL RECIPE - LIQUOR.COM
From liquor.com
LEMON VERBENA LEMONADE RECIPE | GOOP
From goop.com
LEMON VERBENA GIMLET COCKTAILS RECIPE | MYRECIPES
From myrecipes.com
SIMPLE SYRUPS RECIPE COLLECTION - LIFE'S LITTLE SWEETS
From lifeslittlesweets.com
ALLRECIPES
PEACH AND LEMON VERBENA SYRUP | SAVEUR
From saveur.com
LEMON VERBENA SIMPLE SYRUP RECIPE | COOKTHISMEAL.COM
From cookthismeal.com
LEMON VERBENA SYRUP - BOSSKITCHEN
From bosskitchen.com
NATIONAL COGNAC DAY HERALDS IN SUMMER - FORBES
From forbes.com
LEMON VERBENA SYRUP RECIPE - VICE
From vice.com
You'll also love