Cook time: 10 minutes
1 cup lemon juice, pulp included
1 lemongrass stalk, crushed
lemon verbena leaves
1 cup water
1 cup raw sugar
Place the water, lemon juice and pulp, lemongrass and sugar into a saucepan over medium heat and stir until the sugar dissolves. Simmer for 10 minutes or until it is reduced by about a third.
Stir in the lemon verbena leaves and remove from the heat. Cool in the pan before straining into a bottle. Store in the fridge.
Use a traditional cordial with still or sparkling water or as a mixer in cocktails.
There's still time to join in with Weekend Herb Blogging this week - send your posts to
whb AT cookalmostanything DOT com with WHB#366 in the subject line and the following details:
- Your name
- Your Blog/URL
- Your Post URL
- Attach a Photo: 400px wide
Complete details can be found at the hosting post.