A few weeks ago I gathered half a cup of my wonderfully aromatic lemon verbena leaves and put them in a large jar, to which I then added one litre of vodka.
In the June sunshine it shimmered like liquid gold…
I sealed the jar, and let it sit on my windowsill to infuse for exactly two weeks. The scent of lemony bonbons was heavenly when I opened the jar to add the sugar – 500g of it.
After another 2 or 3 weeks, in which I occasionally gave it a little shake to help the sugar dissolve, I strained the liqueur and filtered it into some bottles. But there was a drop left that didn’t fit into the second bottle, so I just had to test it…
Mmmmmmmmm. So delicious, yet so simple to make.
Best enjoyed in a tiny glass in very small quantities, to make it last as long as possible…
😀
Words and Herbs 
Sounds like limoncello that I had and just love from Italy…another wonderful recipe I will have to bookmark…how about writing a book with these great recipes using wonderful things from the garden….
It tastes a bit “herbier” than limoncello… a book has crossed my mind… 😀
That does it! I’m coming over for cocktails!
I’ll make some ice cubes and get the cocktail glasses out! 😉
Sounds like the best thing that ever happened to vodka!
Could be… although my elderberry liqueur is also pretty good! (Coming up in the autumn!)
This is awesome. Based on an earlier post where you mentioned Lemon Verbena, I decided to grow it on my balcony along with a slew of other herbs. Today, I simmered Korean green tea balls with pineapple sage, & lemon verbena in a large pot of water for about 4 hours. Once it became aromatically pleasing, I added honey and some lemon extract, poured it over ice and added Vodka. I am now sitting by a pool at night happy as a bumble be in the midst of spring (me in summer; 108 degrees today) I love the subtle hint of flavor that lemon Verbena adds to my green tea. It truly can contribute to the grandeur of a wonderful, fresh cocktail also. I will have to try your recipe as I have plenty to experiment with.
That sounds really delicious! Green tea and lemon go well together, but with ice and vodka… wow!
🙂 Like vitamins
with a little joy!!
Yes, it´s up to you to invite us for a cocktail party. In my mind a have a drink with you. Lecker!
Cheers/Prost! 😀
Ooo this is a new one for me! I love lemon verbena tea, a habit I picked up from France, and am infact sipping on some as I write this.
And here’s the grown up version of vervain tea! 😀
I wondered what you did with your plant. Verbena is my favorite lemony herb.
Lovely images! Hmmm, I’d love to taste…
Greetings from the North
Dina
🙂
Thanks Dina! Have a good week! 😀
Oh, the trials of the taster! You’ve given me ideas for what to do with those two empty conserve bottles in my kitchen. Thanks!
Glad I could help! It was worth the wait. A definite winner! 😀
Hi Cathy…Wow! It looks beautiful that bottle of golden liquid, almost like honey. The more I learn about you through your posts the more I like….have a sip on me why don’t you… 😉
😀 (Hiccup!) 😉
Oh my! The liqueur looks glorious and I´m sure it tastes that way. Very good idea!
It’s certainly one to be savoured! 😀
Beautiful photos – and the liqueur looks pretty tasty too.
Thanks! 😀
Beautiful golden color, looks tasty!
It is really good! 😀
What a great idea! I must try this 🙂
Hope you like it as much as I do! Thanks for your comment! 😀
Hi. Is it better to leave the jar on the windowsill or to keep it in a cool dark place?
Hi Daniele. I put mine on my cool kitchen windowsill, which is north-facing, so probably best not to place it in direct sunlight. You could put it anywhere cool though, as long as you remember to shake it occasionally. 🙂
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Hello – I’ve got my lemon verbena from the summer, but it’s dried – could I still make this and if so – what amount of dried since it’s stronger dried. (and no summer sun – just NY winter weather)
Sorry Claire, I don’t think it would be good with dried verbena. But dried is perfect for hot tea in winter! I drink it every day. 🙂
Lemon Verbena liqueur sounds amazing. Can’t wait to try this with my lime verbena! Thank you.
Lime verbena sounds delicious – have never heard of it. Enjoy the recipe. It really is good! 😉
I’m just making this now. When it is strained, do you store it in the fridge or cupboard, and how long should it last?
Hi Mary, I stored it in a cupboard… no need to keep it chilled as long as it has been thoroughly strained. With all the alcohol and sugar in it it would keep for at least a year, maybe longer. I drank mine all up within a few months though. 😉 Enjoy!
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