Lemon Verbena Simple Syrup is easy to make, and delicious syrups add vibrancy to drinks, ice cream, cakes, all kinds of fun places!
I originally posted this with a recipe for basil simple syrup as well. If you’re looking for the basil simple syrup, you’ll find it in it’s new home. I decided it was so good that it needed a post of its own. Sorry for any inconvenience.
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The other day my husband brought home some lovely herbs. They had a farmers market right at his work (how cool is that!). So, my thoughtful husband brought me some basil and some lemongrass.
I used all the basil right away, but the lemongrass just sat in the fridge for a while. Until I decided that I would try to make it into some syrup. Oh, and I’d add in some lemon verbena from the garden. Perfect!
And, well since I was experimenting with flavors, I’d try to make some basil syrup.
I’ve made thyme and rosemary syrups before, so I thought basil would be fun. And, I planted the cutest basil this year; the leaves are tiny and it requires no chopping! It’s great!
More great simple syrups to try
Be sure to check out these recipes for more great simple syrups!
So, here are my two new flavored syrups (here’s a past post on Plum Syrup and one on Raspberry Lime Syrup. I’ve been putting the syrups in club soda as a nice refreshing drink in this hot summer weather. It kind of reminds me of those dry sodas. And, the nice thing about making your own (besides the fact that it’s way cheaper!) is that you can put just the amount of sweetness in the soda that you want.
And, don’t feel limited to adding these syrups to club soda. Try them in lemonade, ice tea, even adult beverages. Or, drizzle them over fruit or pound cake, or over ice cream. Try making them into a Popsicle. The options are nearly endless. The little extra herby flavor can add so much to things.
Lemon Verbena Lemongrass Syrup
- 1 cup sugar
- 1 cup water
- 3 stalks lemongrass
- 1/4 – 1/2 cup lemon verbena leaves washed
- Cut the lemongrass stalks in half lengthwise, and pound a little with a heavy mallet or meat tenderizer until they’re fragrant.
- Place all ingredients in a medium saucepan, and bring to a boil over medium-high heat. Let the sugar dissolve, and boil for one minute. Take off of the heat. Let steep for 20 minutes and strain out the solids.
- The syrup will keep in the fridge in a tightly covered jar for a few weeks (if it lasts that long).
Nutritional information is based on third-party calculations, and should be considered estimates. Actual nutritional content will vary based on brands used, measuring methods, portion sizes, and more.
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Debi, Thank you so much for your wonderful recipes. There are several I have enjoyed but most recently (yesterday!) I made your Tart…or 1,2,3 Tart. It is so easy to make and so delicious. I served a handful of frozen fruit chunks over top after warming them in the oven during the tart’s last ten or fifteen minutes.