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).