Lemon Verbena

Lemon Verbena (Spencer Weiner / Los Angeles Times / May 22, 2013)

 

Total time: 20 minutes, plus chilling time

Servings: 1

Note: From Diane Forley. Lillet is an aperitif available at grocery store liquor sections and liquor stores.

1 cup sugar

1 cup water

2 tablespoons dried lemon verbena leaves or 1 (6-inch) fresh leaf of lemon verbena

1 ounce Lillet (white)

4 ounces Champagne or sparkling wine

Orange-peel twist

1. Combine the sugar and water in a small saucepan. Heat to boiling. Cook until the syrup is clear and the sugar is dissolved. Remove the syrup from the heat and stir in the verbena. Let stand and steep 20 to 30 minutes. Strain and chill.

2. For each drink, pour 1 ounce Lillet and 2 tablespoons chilled verbena syrup into a 6-ounce Champagne glass and stir. Add the Champagne. Twist the orange peel over the cocktail then drop it into the drink and serve. Save any remaining verbena syrup to mix with sparkling water to taste for a delicious nonalcoholic cooler.

Each serving: 241 calories; 0 protein; 26 grams carbohydrates; 0 fiber; 0 fat; 0 saturated fat; 0 cholesterol; 6 mg. sodium.