1. 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. 2. Strain the syrup in to a bottle or jar in the fridge until needed. Discard the lemon verbena leaves. 3. 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. ---------------------------------------------------------------------------
Nutrition
Ingredients
