I have growing lemon verbena for years, have read numerous recipes but never quite got round to using it until by chance I came across Hugh Fearnley-Whittingstall’s recipe for Verbena Lemonade made with crushed leaves of lemon verbena infused in hot water with a couple of tablespoons of sugar. I gave it a go and it has quickly become a favourite – really quick and easy to make and delicious to drink.  Once made it can be stored in the fridge for about a week or you could freeze it to bring a taste of summer to mid winter.

To drink squeeze lemon or lime juice and add to lemon verbena infusion – I find 2 lemons or limes add the right level of zing for a litre. Not being contented with drinking it  I have also used it to make lovely light summery jellies  served with a skim of pouring cream on the top, a few berries on the side and some shortbread. If you are feeling really organised adding  lemon or lime zest to the shortbread complements the jellies.

And the final use of this easy to make drink is to add a dash of gin for a summer evening tipple or for a sparkling version  pour a little lemon verbena infusion (without the lemon or lime juice) into a glass and top up with prosecco – enjoy!