“Another great from Martha!!”
READY IN:
30mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

  • 1 14 cups water
  • 1 14 cups sugar
  • 14 cup lemon verbena leaf
  • 5 cups fresh lemon juice, strained (from 24 lemons)
  • Lemon verbena ice cubes
  • boiled water, cooled
  • 24 lemon verbena leaves

Directions

  1. Bring sugar 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 thoroughly.
  2. Combine lemon juice and lemon verbena syrup in a pitcher. Fill glasses with lemon verbena ice, and divide lemonade among glasses (or cover and refrigerater for up to 3 days).
  3. LEMON VERBENA ICE CUBES:
  4. Fill 2 ice trays halfway with water, and freeze. Top each cube with a lemon verbena leaf and cover with water, and freeze for up to a week.

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