Lemon Verbena Lemonade Recipes

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LEMON VERBENA LEMONADE



Lemon Verbena Lemonade image

Lemon verbena, which has lemon's clean taste but not its tartness, balances the acidity of fresh lemonade.

Provided by Martha Stewart

Categories     Food & Cooking     Drink Recipes

Yield Makes 7 cups

Number Of Ingredients 5

1 1/4 cups sugar
1 1/4 cups water
1/4 cup lemon verbena leaves
5 cups fresh lemon juice, strained (from about 24 lemons)
Lemon Verbena Ice Cubes, for garnish (optional)

Steps:

  • Bring sugar and water 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 completely.
  • Combine lemon juice and lemon verbena syrup in a pitcher. Fill glasses with lemon verbena ice, and divide lemonade among glasses.

OLD-FASHIONED LEMON VERBENA LEMONADE SYRUP



Old-Fashioned Lemon Verbena Lemonade Syrup image

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

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.

LEMON VERBENA LEMONADE



Lemon Verbena Lemonade image

Make and share this Lemon Verbena Lemonade recipe from Food.com.

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

LEMON VERBENA BREAD



Lemon Verbena Bread image

Make and share this Lemon Verbena Bread recipe from Food.com.

Provided by Theresa Thunderbird

Categories     Breads

Time 1h

Yield 1 large loaf, 6 serving(s)

Number Of Ingredients 13

1/2 cup unsalted butter
1/4 cup fresh lemon verbena leaf, chopped
1 sugar
2 large eggs
1 pinch salt
1/2 cup milk
1 1/2 cups sifted flour
1 teaspoon baking powder
1 grated lemon, rind of
1/4 cup chopped nuts (optional)
1/2 cup sugar
2 tablespoons fresh lemon verbena leaves, finely chopped
1 lemon, juice of

Steps:

  • For the bread cream butter with verbena leaves in a mixer or food processor.
  • Add sugar,eggs and milk and beat well.
  • Add remaining ingredients and pulse a few times until blended.
  • Grease loaf pans (1 large,2 small or 4 mini) and pour in batter.
  • Bake at 350º for 30-45 minutes, depending on pan size, or until toothpick inserted in center of bread comes out clean.
  • Leave loaf in pan and pour glaze over loaf while still hot.
  • Let sit several hours.
  • Remove loaf from pan.
  • Wrap in foil to ripen overnight if you like, or serve when cool.
  • You can also freeze this bread for later use.
  • GLAZE: Mix together 1/2 cup sugar and 2 tbsp fresh lemon verbena leaves,finely chopped, with the juice of one lemon.

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