Old Fashioned Lemon Verbena Lemonade Syrup Recipes

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OLD-FASHIONED LEMON VERBENA LEMONADE SYRUP

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



Old-Fashioned Lemon Verbena Lemonade Syrup image

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.

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

OLD FASHIONED LEMON BALM AND LEMON VERBENA LEMONADE SYRUP

There are numerous recipes for lemon balm lemonade, and I have an old English recipe myself that I make regularly - but, if you find that it is sometimes a little "light" on the lemon flavour, add some lemon verbena for a super charged lemon kick! I have made this several times now and it is so refreshing and zingy, perfect for a hot summer's day. Once the syrup is made, it lasts for several weeks in the fridge, or several months in a cool dark place if you add the optional citric and tartaric acid. Serve with cold sparkling water and slices of lemon and a sprig of either lemon balm or lemon verbena.

Provided by French Tart

Categories     Punch Beverage

Time P2DT5m

Yield 2 Litres

Number Of Ingredients 6



Old Fashioned Lemon Balm and Lemon Verbena Lemonade Syrup image

Steps:

  • Place the sugar, lemon halves and water into a saucepan and heat until the sugar has completely dissolved.
  • Add the lemon verbena and lemon balm leaves and boil for 2 minutes; leave to cool. Add the citric or tartaric acid if using at this stage. Allow to cool and then cover and allow to infuse for 24 to 48 hours, depending on what strength you require. (I have left this for 3 days sometimes too, for a real lemon zing.).
  • Sieve through a fine mesh or colander, discarding the lemon halves and the herb leaves - then pour into clean and sterile bottle/s; seal tightly and store in a cool dark place for several months or in the fridge for several weeks.
  • To use: 1 part syrup to 4 parts water or sparkling water, to taste - add more for a stronger lemon flavour or less for a more delicate flavour. Add ice, a slice of lemon and some lemon balm or lemon verbena leaves as a garnish.

450 g caster sugar
600 ml water
1 lemon, cut into two halves
10 large lemon verbena leaves
10 large lemon balm leaves
1/4 teaspoon tartaric or 1/4 teaspoon citric acid

LEMON VERBENA LEMONADE

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



Lemon Verbena Lemonade image

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.

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)

LEMON VERBENA SIMPLE SYRUP

An intensely fragrant syrup that combines citrus, floral, and woody notes into a flavor-booster for cocktails, mocktails, and sorbets. Your kitchen is going to smell amazing. Store in the refrigerator for up to 1 month.

Provided by foodelicious

Categories     Side Dish     Sauces and Condiments Recipes     Syrup Recipes

Time 41m

Yield 8

Number Of Ingredients 3



Lemon Verbena Simple Syrup image

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.

Nutrition Facts : Calories 97.5 calories, Carbohydrate 25.1 g, Protein 0.1 g, Sodium 1 mg, Sugar 25 g

1 cup water
1 cup white sugar
¼ cup fresh lemon verbena leaves

LEMONADE SYRUP - THE EASY WAY

This recipe makes an intensely flavoured syrup from just the quantity of lemons you have on hand. No messing about with fixed measurements. We were working in Pietermaritzburg, South Africa for a while and our rented house had a lemon tree that had bushels of lemons. We were told about this recipe by locals. Its almost too simple but it really works! The quantities shown in the ingredients are only there to give you an idea. The real measures you work out from the directions.

Provided by The Dabblers

Categories     Punch Beverage

Time 35m

Yield 20-100 serving(s)

Number Of Ingredients 3



Lemonade Syrup - the Easy Way image

Steps:

  • Read the whole directions FIRST so that you understand why the quantity of ingredients, yields and servings all depend on how many lemons you have when you start!
  • Take a couple of strips of zest from each lemon.
  • Juice the lemons.
  • Measure the volume of lemon juice then set it aside.
  • Put the same volume of water and the same volume of white sugar in a sauce pan with the zest.
  • Having ensured by stirring that sugar is all dissolved bring to boil and boil hard for 5-6 minutes then take off heat.
  • Allow sugar syrup to cool completely.
  • Mix syrup and lemon juice together.
  • Bottle and keep in refrigerator.
  • Mix syrup and chilled water or soda water in ratio of about 1 of syrup to 4- 5 of water/soda for a geniune old fashioned lemonade thirst quencher. (Or vodka and syrup 50/50 for limoncello!).
  • Some may strain the zest out before bottling but we never bothered - it looked attractively homemade.

Nutrition Facts : Calories 97.9, Fat 0.1, Sodium 1.6, Carbohydrate 25.9, Fiber 1, Sugar 23.5, Protein 0.4

12 lemons
1 lb white sugar
1 pint water

LEMONADE SYRUP

This is great to sweeten and add a lemony zing to tea or fruity beverages. It will keep in the fridge for up to 1 year. You can also dilute the syrup with cold water and ice to make lemonade. You can substitute the lemon juice with orange, grapefruit, lime or any other juice that suits your fancy. MMMMMM!

Provided by JenSmith

Categories     Sauces

Time 23m

Yield 50 serving(s)

Number Of Ingredients 3



Lemonade Syrup image

Steps:

  • Place sugar and water in a saucepan and bring to a boil, stirring until sugar dissolves. Remove from heat and cool.
  • When cool, add juice and stir to mix.
  • Pour syrup into a glass jar and seal. Store in the refrigerator.

4 cups sugar
2 cups water
1 1/2 cups lemon juice or 1 1/2 cups fruit juice

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