Lemon Verbena Syrup

Ingredients

• 1 bottle light, fruity white wine, like gewurztraminer or riesling
• 3 cups water
• 1 cup sugar
• 1 cup fresh lemon verbena leaves, lightly packed

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    362 calories; 0 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 59 grams carbohydrates; 1 gram dietary fiber; 53 grams sugars; 0 grams protein; 18 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
  Powered by DiningAndCooking.com

3 cups

Preparation

1. In large stainless-steel pot, combine the wine, water and sugar. Over medium heat, bring to a boil, stirring until sugar dissolves. Reduce the heat to a low boil and cook about 10 minutes, until the syrup reduces by half, to 3 cups. Remove from heat, stir in the lemon verbena leaves, cover pan halfway and let steep until cool.
2. Transfer to a capped bottle or covered bowl and refrigerate, for as long as a week. Strain lemon verbena leaves from the chilled syrup before using it as a sweetener for lemonade or ice tea, as a base for a spritzer or as a topping for cut fresh fruit.