- 2 cups water
- 2 cups sugar
- 2 lemons (zest)
- 15-20 lemon verbena leaves slightly crushed
lemon verbena leaves for garnish
Make the syrup by heating together water, lemon zest and sugar. Bring to a boil, remove from 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 into 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.
To make LEMON ICED TEA: Add 1 part syrup to 7 parts brewed tea or to taste.