Lemon verbena cordial

Lemon verbena cordial

By
From
Mr Wilkinson's Simply Dressed Salads
Makes
1.25 litres
Photographer
Jacqui Melville

If you don’t have a lemon verbena plant in your garden or on your balcony, then you should. Its aroma is stunning, and it’s brilliant as a fresh herbal tea, or infused into cream-based desserts. One of those clever South American–origin plants that does really well here.

Ingredients

Quantity Ingredient
750g sugar
15g citric acid, (see glossary)
60 lemon verbena leaves, washed, (about 12 g)

Method

  1. Put the sugar and citric acid in a pot with 1 litre water. Bring to the boil over a medium heat, stirring to make sure the sugar has dissolved.
  2. Place the lemon verbena leaves in a heatproof bowl and pour the hot liquid over. Cover and leave to infuse at room temperature until cool.
  3. Pass the liquid through a fine sieve, into a clean pot. Bring back to the boil, then pour into sterilised jars and seal.
  4. Keep in a cool dark place for up to 6 months. Once opened, store in the fridge for up to 8 weeks.
Tags:
salad
salads
vegetables
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