Lemon Verbena Liqueur – slow steeping results in a dark amber liqueur redolent with the unmistakable citrusy-herbal flavor of lemon verbena.
Rescue me from the daily corporate grind and my creativity soon begins to flutter back to life. I’m no longer relegated to staring out the garden window, exhausted, from my end-of-the-workday couch repose and sighing, “Someday, I should do something with all that lemon verbena growing out there.” I can steep a batch of lemon verbena simple syrup to sweeten fresh-squeezed lemonade and drizzle over sliced nectarines. I can try my hand at concocting this lemon verbena liqueur. I have time to dream up experiments – delicious, delicious experiments.
While delightful on its own, the high alcohol and sugar content ensures this liqueur is best enjoyed in sipping-size portions after dinner. However, I’m convinced it would make a lovely aperitif when combined with bubbly champagne.
Lemon Verbena Liqueur
Ingredients
- 1 1/2 cups lemon verbena leaves, washed and well packed (divided)
- 2 cups vodka
- 1 cup sugar
Directions
- In a large lidded glass container, pour vodka over 3/4 cup packed lemon verbena leaves. Shake well to bruise the leaves and place on the counter for two weeks.
- After two weeks, add sugar and remaining 3/4 cup packed lemon verbena leaves. Shake well to bruise leaves and ensure sugar has dissolved. Place on the counter for two more weeks.
- After a total of 4 weeks, strain leaves and pour liqueur into a glass bottle. Best served cold, I store mine in the freezer.
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Very tasty drink for a party!
Hi. When you say large jar, is that a 2 qt or 1 qt jar?
Hi Pauline, I’ve used a 3 pint Ball Jar. I’ve also used a 2 quart pitcher with a tight-fitting lid. Enjoy! – Julie
How do you keep the second set of lemon verbena leaves fresh for the 2 weeks between?
Hi Susan, I’m lucky enough to have a lemon verbena plant in my garden so I harvested the leaves twice, 3/4 cup at a time.
I hope you enjoy!