Peruvian Lemon Verbena Lemonade
Super easy and refreshing lemon verbena lemonade from The Bible of the Peruvian Kitchen by Katinka Lansink Dodero.
Equipment
- Fine sieve
- Citrus press
- sterilised 1 litre bottle see notes
Ingredients
- 1 litre - 4 C water
- 1 T dried lemon verbena leaves OR
- 4 twigs fresh lemon verbena leaves leaves only
- 2 T honey see notes
- juice of 3 limes
Instructions
- Bring 1 litre - 4 C of water to the boil and allow the lemon verbena leaves to steep in the water (off the heat) for 15 minutes. I like to put the leaves in a saucepan and tip in the boiling water from my kettle.
- Strain the infusion through a fine sieve. Add 2 T of honey and the juice of 3 limes and stir until the honey has dissolved.
- Pour the infusion into a sterilised bottle (see notes) and leave to cool before placing it in the fridge to chill.
Notes
- I don't sterilise the pitcher I keep the lemonade in because it tends to be finished within a few days anyway.
- I usually double the recipe because my pitcher holds 2 liters.
- You could probably use maple syrup if you want to make this vegan, it will of course give a different flavor to the final lemonade.
- According to the Bible you can also serve this lemonade hot on cold days.