1 October 2017

Lemon verbena liquor

Elixirs

Hurry! Lemon verbena had the time to soak up the sun all summer long and it still brings a breath of fresh scented green air in the gardens.

It’s the perfect time to pick it and turn it into a liquor that will be ready to help you digest deliciously on Christmas…

 

For 1 litre

  • 1l (4 cups) of 45° alcohol for fruits
  • 80 leaves of lemon verbena
  • 120g (2/3 cup) of granulated sugar
    (or more, depending on personal tastes)
  • 50ml (3 tbsp) of water

Wash and dry the leaves of lemon verbena before putting them in alcohol.

Let infuse for a month, away from light, and shake the bottle regularly.

Remove the leaves and filter the alcohol.

In a pan, bring to boil the sugar and the water to obtain a syrup, then pour it into the alcohol. Add a small branch of lemon verbena in the bottle and let macerate for at least one more month before tasting (moderately, of course).

 

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