Lemon Verbena Liqueur

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…

😀