Herb of The Week - Lemon Verbena - Recipe - Lemon Verbena Syrup

[Guest guest]

This is great to use in desserts - examples - drizzled over fruit topped

pound cake, or drizzled over vanilla ice cream ... Mmmmmm ....

 

Lemon Verbena Syrup

 

1 ½ cups white wine

1 ½ cups water

½ cup sugar

Approx 20 Lemon Verbena leaves - whole*

 

Combine wine, water and sugar in a small saucepan. Over medium heat,

cook, stirring constantly until the sugar is dissolved. Lower the heat

slightly and simmer, stirring occasionally, until liquid is reduced by

half. Place Lemon Verbena leaves in a bowl and pour the syrup over

them. Let steep for 5-10 minutes or until desired taste. Cool to room

temperature. Cover the bowl and refrigerate for 1 hour. Just before

serving, strain the syrup through a coffee filter or fine mesh sieve.

 

*Tips for the harvest and preparation of Lemon Verbena leaves – For

fresh use, trim young plant branches early in the morning, just after

the dew has evaporated and before the sun is hot. Discard any tough

stems. Place leaves in a colander and rinse under cold running water.

Gently pat dry. Discard leaves after use as they are tough and not

pleasant to the pallet.

 

Next time I make this I am planning on trying a variation on this recipe

with honey. After I give it a whirl I'll post it if it is worth

repeating

 

*Smile*

Chris (list mom)

http://www.alittleolfactory.com

 

 

 

 

[Guest guest]

Chris,

This Recipe shows 3 cups of liquid to 1/2 cup of sugar...

I don't know how you can make a syrup from that.

Should it maybe be 1 1 /2 cup sugar?

Otherwise the recipe sounds wonderful.

C-M

[Guest guest]

Fooey! Thank you C-M - That is a MAJOR typo *lol*

 

Yes, it is supposed to be 1 & 1/2 cups sugar!

 

*LOL*

Chris (list mom)

 

http://www.alittleolfactory.com

 

 

Christa Maria [cmaria]

Thursday, July 29, 2004 9:34 AM

 

Re: Herb of The Week - Lemon Verbena - Recipe

- Lemon Verbena Syrup

 

 

Chris,

This Recipe shows 3 cups of liquid to 1/2 cup of sugar...

I don't know how you can make a syrup from that.

Should it maybe be 1 1 /2 cup sugar?

Otherwise the recipe sounds wonderful.

C-M

 

 

Lemon Verbena Syrup

 

1 ½ cups white wine

1 ½ cups water

1 ½ cup sugar

Approx 20 Lemon Verbena leaves - whole*

 

Combine wine, water and sugar in a small saucepan. Over medium heat,

cook, stirring constantly until the sugar is dissolved. Lower the heat

slightly and simmer, stirring occasionally, until liquid is reduced by

half. Place Lemon Verbena leaves in a bowl and pour the syrup over

them. Let steep for 5-10 minutes or until desired taste. Cool to room

temperature. Cover the bowl and refrigerate for 1 hour. Just before

serving, strain the syrup through a coffee filter or fine mesh sieve.

 

*Tips for the harvest and preparation of Lemon Verbena leaves – For

fresh use, trim young plant branches early in the morning, just after

the dew has evaporated and before the sun is hot. Discard any tough

stems. Place leaves in a colander and rinse under cold running water.

Gently pat dry. Discard leaves after use as they are tough and not

pleasant to the pallet.

 

 

 

 

 

[Guest guest]

Glad I caught it..

One more suggestion.

I make a syrup from sweet woodruff in spring and soak the leaves in

wine with a little sugar overnight, it really draws out the flavor..

Than make the syrup from water and the rest of sugar and add the

strained herbwine..

C-M