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!
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Well it’s exactly one year and two weeks since my last blog and, even though I haven’t been sharing it, there has been a lot of freeranging thinking going on in that time. The exciting thing is that the thinking has at long last morphed into action and it feels good!
I’ve made some life changes – jumping from the security of a well paid and demanding job to a very part time job on an exciting project linking young people and the environment AND taking the first steps to start my own small business.
It’s early days with lots of planning, market research and making contacts so there is not much to share apart from my deep sense of satisfaction and the joy of taking the first steps towards a new future and way of life.
Key to this change is stepping up the food growing and self sufficiency and so the greenhouse and polytunnel are full to bursting with plants – it has not been an easy growing season with a dirth of runner beans balanced with lots of climbing french beans and the anticipation of sweet corn – the first for many years!