Ingredients
2 bunches big of Lemon Verbena
water
Method
Sources
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Vials of pure aroma compounds for sensory training
Vietnamese home cooking — pho, banh mi, fresh rolls, sauces
Adjustable stand — hold cookbook or tablet at eye level while cooking
Low-temperature distillation for capturing delicate aromas
Crystal stemware tuned for varietal expression
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Vials of pure aroma compounds for sensory training
Vietnamese home cooking — pho, banh mi, fresh rolls, sauces
Adjustable stand — hold cookbook or tablet at eye level while cooking
Low-temperature distillation for capturing delicate aromas
Crystal stemware tuned for varietal expression
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Use freshest Lemon Verbena available. Wash under cold water and pat excess water away. Pluck leaves out. Use half the leaves and put them in a large pitcher. Add boiling water and leave to infuse 1/2 hour.Allow to cool completely before putting in icecube trays. Remove leaves. Fill ice-cube trays with the other half of the leaves and add the cold Lemon Verbena water and freeze. Once frozen you can remove ice-cubes and put them in a clean plastic bag where you marked the date and flavour. When making your drinks, put 2 ice-cubes in glass and pour your juice on top.