Recipe: Lemon Verbena Simple Syrup

Lemon verbena is one of our favorite herbs. It's a tall, spare, long-leafed plant with slender leaves and a fragrance to die for. It's not hard to capture that fragrance in a simple syrup.

We grow lemon verbena out on the patio; we clip the top leaves regularly and so far it's doing beautifully.

This simple syrup is a snap to make. We have used it to flavor whipped cream (and layered it with plum sorbet) and we have a drink coming up shortly that takes a healthy helping of it too. It has a delicate citrus fragrance and taste, sweet and herbal and so refreshing - like the sweet smell of spring.

What's your favorite thing to do with lemon verbena?

Lemon Verbena Simple Syrup
1/2 cup sugar
1/4 cup fresh lemon verbena leaves
1/2 cup water

Chop and bruise the lemon verbena. Put sugar in a small saucepan with 1/2 cup water and stir to dissolve as it comes to a simmer over low heat. Let it simmer for just a couple minutes.

Stir in the lemon verbena and take off the heat. Let steep for fifteen minutes, then put in the refrigerator to cool completely.

(Images: Faith Hopler)

Comments (2)

Hi! I can't wait to try this, thank you! Would you know how long this would be good for? I haven"t made a simple syrup before. Thanks again!

posted by *Jessica* on June 30th 2009 at 11:17am
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I'm surprised I missed this post, lemon verbena is my personal favorite, I make: tisane, dry it to make tea, simple syrup, ice cream, sorbet, poundcake, infuse cream for chocolates, a dry rub for halibut. I also use lemon verbena essential oil (organic only) to add to foods & unscented bath/kitchen products.

posted by Rucy on October 9th 2009 at 11:21am
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