Lemon verbena syrup

Lemon verbena syrup

By
From
A Month in Marrakesh
Makes
850 g
Photographer
David Loftus

Ingredients

Quantity Ingredient
250g caster sugar
500ml cold water
100g fresh lemon verbena
150g dried lemon verbena

Method

  1. Place 250g caster sugar and 500ml cold water in a saucepan over medium heat. Stir until the sugar dissolves, about 5–7 minutes. Add 100g fresh lemon verbena and 150g dried lemon verbena, remove from the heat and allow to cool and infuse for at least 20 minutes. Strain the syrup into a bowl, discarding the lemon verbena.
  2. Transfer to a sterilized jar and seal until ready to use.
Tags:
Morocco
Moroccan
Marrakesh
Africa
African
North African
Month
A Month in Marrakesh
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