Photo: Ernest Porzi
Lemon Verbena Lemonade
6 ingredients
openrecipes
Lemon verbena adds hints of floral and citrus to homemade lemonade. If you can’t find it, substitute mint. You can also use honey in place of the sugar, though you may need to add a few more tablespoons to achieve the ideal sweet-tart balance.
Estimated Nutrition (whole recipe, rough)
73
Calories
1g
Protein
0g
Fat
20g
Carbs
Counts 3 of 4 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon Verbena | juice of 1 lemon (48ml) | 12 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 6 cups water
- 8 fresh lemon verbena leaves, plus more for garnish
- 1/2 cup sugar
- 1 1/4 cups fresh lemon juice
- Ice cubes as needed
- 2 lemons, thinly sliced
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes