Lemon Verbena Vodka Recipes

LIMONCELLO

Steps:

• Zest the lemons, and place zest into a large glass bottle or jar. Pour in vodka. Cover loosely and let infuse for one week at room temperature.
• After one week, combine sugar and water in a medium saucepan. Bring to a boil. Do not stir. Boil for 15 minutes. Allow syrup to cool to room temperature.
• Stir vodka mixture into syrup. Strain into glass bottles, and seal each bottle with a cork. Let mixture age for 2 weeks at room temperature.
• Place bottled liqueur into the freezer. When icy cold, serve in chilled vodka glasses or shot glasses.

CHICKEN BREAST WITH LEMON VERBENA

Steps:

• Sear the chicken strips in a braising dish with some olive oil for 1 minute over medium high, then add the onions and garlic.
• After 2 minutes add the mushrooms and lemon verbena, toss together for a second then deglaze the pan with white wine. Once the wine has reduced down add the chicken or veggie stock, turn down to a simmer and cook until the mushrooms are tender. Adjust the seasoning with salt and pepper. Add a squeeze of fresh lemon juice if you like.

LEMON VERBENA LIQUEUR

Steps:

• Lightly bruise the lemon verbena leaves.
• Place the lightly bruised lemon verbena leaves, lemon zest and the alcohol in a large jar with a tight fitting lid.
• Leave for at least 2 weeks in a cool, dark place before straining out the solids.

LEMON VERBENA MARTINI

Steps:

• Fill a cocktail shaker with ice. Add vodka and vermouth; shake. Strain into a chilled martini glass. Garnish with 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.