Martha Stewart Living, 2008
Makes 6-8 servings
1 1/4 cups sugar
1 1/4 cups water
1/4 cup lemon verbena leaves
5 cups lemon juice (24 lemons)
Bring sugar and water to a boil in a small saucepan, stirring to dissolve sugar. Remove from heat, and add lemon verbena. Cover, and steep for 15 minutes. Strain through a fine sieve, and let cool completely.
Combine lemon juice and lemon verbena syrup in a pitcher. Fill glasses with ice, and divide lemonade among glasses. (Or cover, and refrigerate for up to 3 days.)
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