Lemon Verbena Syrup

This beautiful syrup is the perfect introduction to the allure of lemon verbena.

2 C. water
1½ C. sugar
handful fresh lemon verbena leaves

In a small saucepan, combine water and sugar. Bring to a boil, whisking occasionally to dissolve the sugar crystals. If sugar doesn’t fully dissolved by the time the syrup boils, lower the heat, continue cooking until syrup clears, and then bring back to a boil. Remove from the heat. Stir in lemon verbena leaves, cover the pan, and let steep for at least 30 minutes. When steeping is complete, remove lemon verbena leaves from the syrup and discard. Decant syrup into a glass container and store in the fridge for up to a week. You can also freeze it.
Lemon Verbena Limeade

1 C. cold water or soda water
½ C. Lemon Verbena Syrup
¼ C. fresh lime juice
ice
2 tips or 4 leaves of lemon verbena
2 wedges of lime

Fill two 12-oz. glasses with ice. In a small pitcher or 2-C. measuring C. with a pouring spout, add water, Lemon Verbena Syrup, and lime juice. Stir to combine. Divide limeade between the two glassed and garnish each with lemon verbena and a lime wedge.