Lemon Verbena Martini Recipes

PERFECT LEMON MARTINI

Steps:

• Using lemon slice, moisten the rim of a chilled cocktail glass; set lemon aside. Sprinkle sugar on a plate; hold glass upside down and dip rim into sugar. Discard remaining sugar on plate. Fill a shaker three-fourths full with ice. Add vodka, limoncello and lemon juice; cover and shake until condensation forms on outside of shaker, 10-15 seconds. Strain into prepared glass. Garnish with lemon slice.

LEMON VERBENA SIMPLE SYRUP

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.

LEMON VERBENA GRANITA

Steps:

• Place a small metal tray into the freezer to chill. Put the lemon verbena, lemon zest, and sugar into the boiling water and allow to infuse for 10 minutes. Add your ice cubes to bring the temperature down and then sieve the liquid into the cold metal tray (keep the lemon zest and verbena for later) and place in the freezer for about 2 hours. Mash with a fork, scratching up the ice, then freeze for a further 2 hours.
• To prepare the apple compote, put 2 tablespoons of sugar into a small pan and heat on a medium heat until it is syrupy and light caramel color. Finely chop the reserved lemon zest and lemon verbena and add to the caramel with the apple and lemon juice. Mix and cook for a couple of minutes.
• To serve, spoon a little compote into 4 small shot glasses, then a spoonful of creme fraiche, and finally top with the granita and a small sprig of lemon verbena.

LEMON VERBENA VODKA

Steps:

• Place lemon verbena in vodka bottle; cover and shake to evenly distribute. Let stand at least 3 days before using.

LEMON VERBENA MINT DETOX TEA

Steps:

• Pour boiling water over verbena and mint sprigs; steep until desired flavor is reached, 3 to 4 minutes. Stir in honey.

LEMON VERBENA SODA

Steps:

• In heavy medium saucepan over medium heat, stir together water and sugar until sugar dissolves. Simmer 3 minutes. Remove from heat, and add lemon verbena. Let steep 10 minutes, then strain. Fill 4 tall glasses with ice. Divide syrup among them, pour in club soda, stir, and serve.

VERBENA SPRITZ

Steps:

• Start by making the lemon verbena cordial. Pour 350ml water into a saucepan and bring to a rolling boil. Add the lemon verbena and let steep for a few moments until the leaves have wilted a little, then add the caster sugar. Mix well until the sugar has dissolved. Turn the heat off and allow to cool. Once cool, transfer to a sealable container and place in the fridge for a minimum of 12hrs - or overnight. Then simply strain off and discard the leaves and bottle the cordial in a steralised bottle - it will keep for a week in the fridge.
• To make the cocktail fill a wine glass two-thirds full with ice. Pour in the sherry, 25ml of the lemon verbena cordial and bitters and a splash of prosecco.
• Stir to mix, adding a few more ice cubes and another dash of the prosecco. Finally, top with the remaining prosecco and give it a last mix before garnishing with a strip of lemon zest on a cocktail stick and a sprig of fresh mint.

LEMON VERBENA DRINK

Steps:

• Bring water to a boil and remove from heat.
• Add lemon verbena, mint and honey.
• Infuse for 10 minutes, then strain.
• Cool and serve over ice.

LEMON VERBENA AND MINT TEA - FRENCH VERVEINE AND MINT TISANE

Steps:

• Put the fresh herbs (and lemon peel if using) in to a warm teapot. Add the boiling water.
• Allow to infuse for 5 minutes and serve warm, with sugar to taste and a slice of lemon.
• To serve chilled, remove the mint and lemon verbena sprigs and refrigerate before serving with ice cubes and fresh sprigs of lemon verbena and mint.

LEMON VERBENA SYRUP

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.