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
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).
Fondant-croquant aux notes printanières… (more…)
This recipe is a freely inspired tribute to the excuisite cuisine of my friend and…