Lemon verbena

Lemon verbena 5 1 Stefano Moraschini

Instructions

Dosing and ingredients

Macerate the lemon verbena leaves 30 for 18 hours in alcohol.

Removed the leaves add a syrup made with water and 300 g 200 g sugar.

It bottles and keeps tapped for 10 days, after which it is ready.

Calories calculation

Water (1)
Alcohol (480)
Lemon verbena (19)
Syrup: (1)
Sugar (784)

Calories amount per person:

321

Ingredients and dosing for 4 persons

30 leaves lemon verbena
300 g of alcohol
Syrup:
300 g of water
200 g of sugar

License

This recipe is published under Creative Commons License • You can copy, print, reproduce it for purposes other than business and always quoting the author and the source • www.cooking-better.com

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