Raspberry & Lemon Verbena Simple Syrup
An unlikely match made in heaven.
Raspberry and lemon verbena are an unlikely match made in heaven. This syrup is as good poured over ice cream as it is in our cocktails and mocktails!
If you have a deep freezer, make this during raspberry season and freeze. If, however, you're like me and have very little freezer space, you'll have to drink this quick because it only survives in the refrigerator for about two weeks. It's worth it though!.
You'll find this syrup used in the recipe: The Sunday Afternoon
Raspberry & Lemon Verbena Syrup
Makes 16 ounces
- 2 cups superfine sugar
- 2 cups Filtered Water
- 1 cup raspberries
- 2 Tsp Dried Lemon Verbena (or four dried leaves) or four fresh leaves
Stir water and sugar together in a non-reactive pan over low heat until dissolved to make the simple syrup. Once it begins to boil, add raspberries and lemon verbena. Stir and let boil until the raspberries have burst and the syrup has taken a nice red color.
Strain the syrup while still hot and funnel into sterilized jars and seal. Store in the refrigerator for up to two weeks.
Note: This recipe was adapted from the one in Wild Cocktails From the Midnight Apothecary by Lottie Muir. It's an amazing book and I highly recommend it!