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
- 1 cup lemon verbena leaves, washed and well packed (divided)
- 2 cups vodka
- 1 cup sugar
- In a large lidded glass container, pour vodka over ½ 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 ½ 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.