Lemon Verbena Mojito Recipes

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LEMON VERBENA MOJITO



Lemon Verbena Mojito image

From Post Moderne Brasserie in Washington D.C. You can also replace the citrus rum with a citrus vodka.

Provided by AmandaInOz

Categories     Beverages

Time 5m

Yield 1 serving(s)

Number Of Ingredients 5

10 -12 lemon verbena leaves
3 lemon slices
1 ounce simple syrup
1 1/2 ounces citrus-infused rum
club soda, to top

Steps:

  • Muddle verbena leaves, lemon slices and the 1 ounce of simple syrup in shaker.
  • Add citrus rum and ice. Shake vigorously.
  • Pour into tumbler (do not strain), and top with club soda.

Nutrition Facts : Calories 6.1, Fat 0.1, Sodium 0.4, Carbohydrate 2, Fiber 0.6, Sugar 0.5, Protein 0.2

LEMON VERBENA GRANITA



Lemon Verbena Granita image

Granita is the earliest form of ice cream and is basically flavoured ice that is then "scratched" up with a fork to make it all crystally. It's very refreshing. Lemon verbena has a limey, citrus smell, and according to my friend Jekka, it acts as a relaxant if infused in boiling water, helping you sleep.

Provided by Jamie Oliver

Categories     dessert

Time 3h20m

Yield 4 servings

Number Of Ingredients 10

4 sprigs lemon verbena, washed in cold water
1 lemon, zested
1 tablespoon sugar
3/4 pint (425ml) boiling water
6 ice cubes
2 tablespoons caster sugar
1 eating apple, coarsely grated
1 lemon, juiced
4 dessert spoons creme fraiche
Lemon verbena sprigs, to garnish

Steps:

  • Place a small metal tray into the freezer to chill. Put the lemon verbena, lemon zest, and sugar into the boiling water and allow to infuse for 10 minutes. Add your ice cubes to bring the temperature down and then sieve the liquid into the cold metal tray (keep the lemon zest and verbena for later) and place in the freezer for about 2 hours. Mash with a fork, scratching up the ice, then freeze for a further 2 hours.
  • To prepare the apple compote, put 2 tablespoons of sugar into a small pan and heat on a medium heat until it is syrupy and light caramel color. Finely chop the reserved lemon zest and lemon verbena and add to the caramel with the apple and lemon juice. Mix and cook for a couple of minutes.
  • To serve, spoon a little compote into 4 small shot glasses, then a spoonful of creme fraiche, and finally top with the granita and a small sprig of lemon verbena.

LEMON VERBENA VODKA



Lemon Verbena Vodka image

Use this infused-vodka recipe from garden expert Sal Gilberte to make a Lemon Verbena Martini.

Provided by Martha Stewart

Yield Makes a half (750 mL) bottle

Number Of Ingredients 2

1/2 (750 mL) bottle vodka
6 6-inch sprigs lemon verbena, bruised

Steps:

  • Place lemon verbena in vodka bottle; cover and shake to evenly distribute. Let stand at least 3 days before using.

LEMON VERBENA MARTINI



Lemon Verbena Martini image

Savor the garden-fresh flavor of lemon verbena in this refreshing cocktail.

Provided by Martha Stewart

Yield Makes 1

Number Of Ingredients 4

Ice cubes
2 ounces Lemon Verbena Vodka
Splash of dry vermouth
Lemon verbena, for garnish

Steps:

  • Fill a cocktail shaker with ice. Add vodka and vermouth; shake. Strain into a chilled martini glass. Garnish with lemon verbena.

LEMONGRASS MOJITO



Lemongrass Mojito image

Provided by Ivy Manning

Categories     Rum     Alcoholic     Cocktail Party     Valentine's Day     Low Fat     Quick & Easy     Cocktail     Low Cholesterol     Engagement Party     Lemongrass     Lime Juice     Bon Appétit     Drink

Yield Makes 2 drinks

Number Of Ingredients 7

2 lemongrass stalks
6 large fresh mint leaves
3 tablespoons sugar
6 tablespoons white rum
3 tablespoons fresh lime juice
Ice cubes
1 cup chilled club soda

Steps:

  • Microwave lemongrass on high for 40 seconds. Cut bottom 7 inches from each stalk. Slice thinly (save tops for garnish). Combine sliced lemongrass, mint, and sugar in shaker; mash well with muddler or wooden spoon. Add rum and lime juice; mash until all sugar dissolves. Strain into 2 highball glasses. Fill with ice; top with club soda. Garnish with lemongrass tops.

LEMON VERBENA DRINK



Lemon Verbena Drink image

Fast and refreshing, I found this recipe during my search to use some of the lemon verbena I have growing in the garden.

Provided by Sandi From CA

Categories     Beverages

Time 15m

Yield 1 liter

Number Of Ingredients 4

1 liter still mineral water
2 sprigs lemon verbena
5 leaves of fresh mint
3 tablespoons honey

Steps:

  • Bring water to a boil and remove from heat.
  • Add lemon verbena, mint and honey.
  • Infuse for 10 minutes, then strain.
  • Cool and serve over ice.

Nutrition Facts : Calories 191.5, Sodium 3.8, Carbohydrate 51.9, Fiber 0.1, Sugar 51.7, Protein 0.2

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