July 29th, 2008
Recipe by Nanna Simonsen
Put a couple of verbena stems in each bottle. Place remainder in a large pot and add sugar.
Quarter 1 lemon and add to pot.
Add water to pot, bring to boil, and leave to simmer, about 2 minutes, until slightly syrupy.
Remove from heat, discard lemon and set aside to cool.
Pour about an inch of tea, some mint leaves, and 1/4 lemon into each bottle.
Juice remaining lemons and use to season lemon verbena syrup. Add additional sugar if necessary.
Strain syrup; using a funnel, pour into bottles and let cool in refrigerator.
Per one cup: 66 calories, 0 g fat, 6 mg calcium, 5 mg sodium, 17 g carbohydrates, 0 g fibre, 0 g protein; excellent source of niacin; good source of magnesium and zinc.