Blueberry Lemonade With Lemon Verbena and Ginger |
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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 6 |
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From . I have no objections if you want to substitute other berries in this beverage. Ingredients:
1 cup unbleached white sugar |
1/2 cup filtered water |
1 tablespoon finely grated ginger |
1 tablespoon chopped fresh lemon verbena, plus whole verbena leaves (to garnish) |
1 cup blueberries |
1/2 cup fresh lemon juice |
4 cups filtered water |
Directions:
1. Combine 1/2 cup sugar, 1/2 cup water, ginger, and lemon verbena in a small saucepan.
2. Boil for 1 minute, transfer infused syrup to a container, and chill.
3. Place blueberries and remaining 1/2 cup sugar in a blender.
4. Puree until smooth.
5. Add lemon juice and remaining 4 cups of water and blend to mix. Combine with infused syrup and strain into a pitcher.
6. Serve over ice. Float 2-3 whole fresh lemon verbena leaves in each glass.
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