Ingredients Jump to Instructions ↓

  1. - Use it to infuse or finish soups.

  2. - Use it to infuse homemade sorbets.

  3. - Chop up some leaves and toss them into salads.

  4. - Finely chop the leaves and add them to baked goods like scones or drop a handful of leaves into a sack of sugar for an infused base ingredient.

  5. 2 oz. lemon verbena infused vodka (instructions below)

  6. splash of Limoncello

  7. sweeten to taste with superfine sugar or simple syrup (less grainy) - start with 1/4 teaspoon or so, and sweeten from there to taste.

Instructions Jump to Ingredients ↑

  1. Previous Post Spring Roll Salad Next Post Apple Coffee Cake In a shaker filled with ice add the lemon verbena vodka, a splash of Limoncello, and the sugar/simple syrup. When it comes to sweetness, you may want to add more or less sweetener depending on how you like your drinks. Shake well and serve in a martini glass with a sprig of lemon verbena and a curl of lemon peel (you can also sugar the rim if desired).

  2. Lemon Verbena Infused Vodka Clean and dry the jar you are going to use.

  3. You want to wash the lemon verbena you are going to use really well, or the sediment will end up in your vodka. Wash several leafy sprigs of the lemon verbena and pat them dry with a clean towel.

  4. Add the lemon verbena to the vodka. Depending on how much vodka you will be using adjust how much lemon verbena you add. You can see in the above picture I used quite a bit of the verbena and ended up letting it infuse for about 36 hours. It's not an exact science, just keep sampling it until the strength is to your liking.

  5. Seal the jar and wait at least 24 hours. The lemon verbena imparts its flavor to the vodka quite willingly and you will also start to notice a change of color in the vodka. After the initial 24 hours, if you want a more pronounced verbena flavor, let it go longer and taste every 12 hours or so until you feel the infusion is complete.

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