Meyer Verbena Lemonade Recipes

LEMON VERBENA LEMONADE

Lemon Verbena Lemonade image

Lemon verbena, which has lemon's clean taste but not its tartness, balances the acidity of fresh lemonade.

Provided by Martha Stewart

Yield Makes 7 cups

Number Of Ingredients 5

Ingredients

1 1/4 cups sugar
1 1/4 cups water
1/4 cup lemon verbena leaves
5 cups fresh lemon juice, strained (from about 24 lemons)
Lemon Verbena Ice Cubes, for garnish (optional)

Steps:

Bring sugar and water 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 completely.
Combine lemon juice and lemon verbena syrup in a pitcher. Fill glasses with lemon verbena ice, and divide lemonade among glasses.

MEYER-VERBENA LEMONADE

Meyer-Verbena Lemonade image

Floral and herbal tastes lend gentle notes to this lemonade made from Meyer lemons and lemon verbena.

Provided by Martha Stewart

Categories Food & Cooking Drink Recipes

Number Of Ingredients 3

Ingredients

1/2 ounce dried verbena leaves
1/2 cup superfine sugar
1 1/3 cups freshly squeezed Meyer-lemon juice (about 12 lemons)

Steps:

Prepare an ice bath. In a medium saucepan combine 1 quart water and verbena leaves. Bring to a boil over medium-high heat; cover, and remove from heat. Allow to steep for about 20 minutes. Chill.
Place tea, sugar, lemon juice, and 4 cups ice in a 3-quart pitcher. Stir with a wooden spoon to dissolve sugar.

MINT MEYER LEMONADE

Mint Meyer Lemonade image

This refreshing take on an old-school favorite makes a great sipping-cocktail for the grownups, thanks to the optional vodka.

Provided by Food Network

Categories beverage

Yield 2 quarts

Number Of Ingredients 5

Ingredients

1 cup fresh mint leaves, plus more for garnish
1 cup sugar
1 cup Meyer lemon juice
1 Meyer lemon, sliced into thin rounds
Vodka, for serving, optional

Steps:

Place the mint and sugar in a small saucepan with 1 cup water. Bring to a simmer, stirring until the sugar dissolves, and then remove from the heat and let stand 15 minutes. Strain the mint simple syrup into a large pitcher, and stir in the lemon juice and 6 cups cold water. Serve over ice and garnish with mint leaves and/or lemon slices. Add a shot of vodka to each glass, if desired.

MEYER LEMONADE

Meyer Lemonade image

I had some leftover juice and I put this together from a few different lemonade recipes. I was in a hurry and didn't let the simple syrup cool completely before adding the juice and room temerature water. This was really good warm. Preperation includes cooling time.

Provided by cookee monster

Categories Beverages

Time 1h10m

Yield 4 cups

Number Of Ingredients 3

Ingredients

1/2 cup meyer lemon juice (about 4 lemons)
3 cups water
3/4 cup sugar

Steps:

Heat one cup of water with sugar and heat until sugar is disolved. Put aside to cool. Then add juice and two cups of cold water. Refrigerate.

OLD-FASHIONED LEMON VERBENA LEMONADE SYRUP

Old-Fashioned Lemon Verbena Lemonade Syrup image

Pull up a hammock, select a good book and make a jug of this cooling lemonade to refresh you as you gently sway and wile away the long, hot hours! A simple zingy lemonade syrup that is added to water to dilute and is compulsory for hot, humid days! Lemon Verbena is one of my favourite herbs and is a welcome addition to my walled herb garden here in France. The syrup is also amazing if poured over ice creams and summer berries for a tangy citrus flavour. Add an attractive label and a sprig of lemon verbena leaves for a thoughtful summer gift.

Provided by French Tart

Categories Beverages

Time 2h10m

Yield 4-6 serving(s)

Number Of Ingredients 5

Ingredients

300 ml water
150 g sugar
2 large lemons, zest of
10 -12 lemon verbena leaves, slightly crushed in a mortar and pestle
lemon verbena leaf, to garnish

Steps:

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.
Strain the syrup in to a bottle or jar in the fridge until needed. Discard the lemon verbena leaves.
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.

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