Lemon verbena lemonade

Recipe from: 12/1/1996 12:00:00 AM
Ingredients 5
Servings 0
Time

Ingredients

  • 6
    lemons, juice
  • 800
    g
    white sugar (or more to taste)
  • 250
    ml
    lemon verbena leaves
  • 2
    Litres
    water
  • 2
    tablespoons Epsom salts
 

Method

 
Add the sugar and Epsom salts to the lemon juice. Dissolve and stir well. Strain leaves and discard. Steep the lemon verbena leaves in 3 cups boiling water, then add to the sugar and juice mixture. Finally add the water and chill. Serve in tall glasses, with crushed ice. (Dilute more with chilled water if desired). Float a leaf or two of lemon verbena on top.
 

 

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