Lemon verbena simple syrup

simple syrupSimple syrups are a great addition to your pantry.  They can be used to flavor and sweeten  fruit salads, brushed on cakes to add some moisture or mixed with wine to poach fruits. When it comes to beverages, adding a splash in bubbly water or cocktails will add some depth to your drinks.  They easily keep up to a month in the fridge, that is… if they last that long.lemon verbena


  • 3 cups water
  • 1 cup sugar
  • 1/2 cup loosely packed lemon verbena leaves washed and dried

In a medium saucepan mix the water and sugar, bring to a boil.  Reduce the heat and simmer fro 8 minutes, mixing a bit to make sure the sugar dissolves.  Add the herbs, turn off the heat and cover.  Let sit for an hour.lemon verbena syrup

Put a fine mesh strainer on top of a bowl and strain the syrup, pushing the verbena with a spatula or wooden spoon to get as much of the flavors from the herbs.  Transfer into a clean bottle or mason jar, label and refrigerate until ready to use.

NOTE: If you want a regular simple syrup, omit the herbs.  You can also substitute the verbena for mint, lavender leaves or basil; zest of one lemon, orange or lime or 2 tablespoon of chopped fresh ginger.  For a syrup with a bit more depth, use sugar in the raw.  Instead of a clear syrup you will have a brownish looking syrup that will also change the look of your drink .cocktail

From my kitchen to yours,

CK, la fille du boucher

1 thought on “Lemon verbena simple syrup

  1. Pingback: Strawberry Shortcake | Catrine Kelty Food Stylist

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