Lemon Verbena Sugar

Name: Lemon Verbena Sugar
Yield: Makes ½ cup
Cuisine: Italian
Ingredients: 125 g (4½ oz) sugar; 18 lemon verbena leaves

Preparation info

Makes
½ cup

Difficulty
Easy

Appears in

Limoncello and Linen Water

By Tessa Kiros

Published 2012

About

Pick the fragrant verbena leaves, spread them over a tray and leave to dry for a few days.

Ingredients

125 g (4½ oz) sugar
18 lemon verbena leaves

Europe
Italy
Gluten-free
Vegan
Mediterranean

Method

Put the sugar and dried leaves in a lovely tin and shake. Leave for a couple of weeks to perfume, shaking the tin every now and then. You can leave the verbena in the sugar until you use it.