Verbena Simple Syrup
2 cups water
2 cups sugar
Generous handful fresh lemon verbena leaves
Bring all ingredients to a boil, then let cool to room temperature. Remove lemon verbena leaves - the syrup should be a light yellow-green color and have the definite flavor and odor of lemon verbena. This syrup has an infinite number of uses; here are some of my favorites:
Use it to sweeten your favorite herbal, black or green tea.
Brush it over your favorite white or citrus cake or sweetbreads and muffins; this will add a delicate flavor and help keep your baked goods extra moist.
Gently drizzle over a bowl of freshly sliced strawberries, blueberries, or peaches.
Use as a sweetener on top of crepes, french toast, or pancakes.
Use it to make a Verbena