Lemon verbena lemonade

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By Food24 November 03 2009
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Ingredients (5)

6.00 lemon — juice only
800.00 g white sugar
250.00 ml fresh lemon verbena
2.00 Litres water
2.00 Epsom salts
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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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