Thursday, October 22, 2009

Lemon Verbena Lemonade!

Thank you Martha! Ok I know itz fall and all that jazz, but I live in Southern Cali and am from Florida and to me this is still Summer!!! So If you need to daydream about summer, cause the weather has gotten chilly where you are, then make up a batch of this lemonade, put on some Jimmy Buffet, and read a good beach novel!~ Sunglasses and flip flops optional!!!

“Fruit- and herb-infused lemonades are delightful beach beverages. Lemon Verbena is one of my favorites,” she says.
Photo by Veer Images

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“Fruit- and herb-infused lemonades are delightful beach beverages. Lemon Verbena is one of my favorites,” she says.

Lemon Verbena Lemonade

Bring 1¼ cups sugar and 1¼ cups water to a boil in a small saucepan, stirring to dissolve sugar. Remove from heat, and add ¼ cup lemon verbena leaves. Cover and steep 15 minutes. Strain through a fine sieve, and let cool completely. Combine 5 cups
fresh lemon juice, strained, and lemon verbena syrup in a pitcher. Fill glasses with Lemon Verbena Ice Cubes (see below),
and divide lemonade among glasses, or cover and chill up to 3 days. Makes 7 cups. Lemon Verbena Ice Cubes: Fill 2 ice-cube
trays halfway with water, and freeze. Top each cube with a lemon verbena leaf, cover with water, and freeze up to 1 week.

From Martha Stewart Living, June 2008

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