Traci infuses her tonic syrup with fresh lemon verbena for several weeks, but you can get the same bright and citrusy flavor in a fraction of the time by using high-quality dried lemon verbena tea leaves. Be careful not to overheat the syrup; a temperature of 185°F is ideal for extracting oils in the leaves without imparting bitterness. Use the syrup in this Verbena-Infused Tequila and Tonic recipe.

Traci Des Jardins
August 2020

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Recipe Summary

active:
5 mins
total:
4 hrs 10 mins
Yield:
Makes about 2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • eat tonic syrup in a small saucepan over medium-low until hot, but not simmering (about 185°F). Stir in tea leaves. Remove from heat, and let stand until syrup is infused, about 4 hours. Pour mixture through a fine wire-mesh strainer into a bowl; discard solids.

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Make Ahead

Infused syrup can be chilled in an airtight container up to 2 weeks.

Notes

French verveine tea from The Tao of Tea can be purchased on amazon.com.

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