Lemon Verbena Sparkler With Fresh Lemon

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Total Time: 50 minutes

Quick Ingredients

• For the lemon verbena syrup: 1/3 cup granulated sugar, 1/3 cup water, 1 cup lightly packed fresh lemon verbena leaves and tender tips, 2 wide strips lemon peel, 1/16 teaspoon fine sea salt
• For the sparkler: 3/4 cup fresh lemon juice, 3 cups chilled sparkling water, 2 cups ice
• For garnish: 4 lemon wheels and 4 small fresh lemon verbena sprigs

Do This

• 1. Chill the sparkling water and serving glasses until very cold, ideally 35°F to 40°F.
• 2. Simmer sugar, water, lemon peel, and salt in a small saucepan for 3 to 4 minutes, just until the sugar dissolves.
• 3. Remove from heat, stir in lemon verbena, cover, and steep for 20 minutes.
• 4. Strain the syrup, pressing gently on the leaves, then cool it in the refrigerator for 15 minutes.
• 5. Stir the cooled syrup with fresh lemon juice in a pitcher.
• 6. Add ice, gently pour in sparkling water, and stir once or twice to combine.
• 7. Serve immediately with lemon wheels and fresh lemon verbena sprigs.

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Why You’ll Love This Recipe

• Bright and refreshing: Fresh lemon juice keeps the drink crisp, tart, and lively.
• Beautifully herbal: Lemon verbena adds a fragrant, garden-fresh citrus aroma without tasting perfumy.
• Easy to make ahead: The syrup can be prepared in advance, so assembling the drinks takes just minutes.
• Great for gatherings: It feels special enough for brunch, showers, picnics, or warm-weather dinners, but it is simple enough for any afternoon.

Grocery List

• Produce: 5 to 6 medium lemons, 1 small bunch fresh lemon verbena, extra lemon for garnish if needed
• Dairy: None
• Pantry: Granulated sugar, fine sea salt, sparkling water, ice

Full Ingredients

Lemon Verbena Syrup

• 1/3 cup granulated sugar, measured level
• 1/3 cup water
• 1 cup lightly packed fresh lemon verbena leaves and tender tips, about 10 grams
• 2 wide strips lemon peel, each about 3 inches long, yellow part only
• 1/16 teaspoon fine sea salt

Sparkler Base

• 3/4 cup fresh lemon juice, strained, from about 4 to 5 medium lemons
• 3 cups plain sparkling water, chilled to 35°F to 40°F
• 2 cups ice cubes, plus more for serving if desired

Garnish

• 4 thin lemon wheels
• 4 small fresh lemon verbena sprigs

Step-by-Step Instructions

Step 1: Chill the serving pieces

Place 4 tall glasses in the refrigerator for at least 10 minutes, or in the freezer for 5 minutes. Keep the sparkling water refrigerated until the very last moment; it should be between 35°F and 40°F for the best bubbles and the cleanest, brightest flavor.

Step 2: Make the lemon verbena syrup

In a small saucepan, combine 1/3 cup granulated sugar, 1/3 cup water, 2 wide strips of lemon peel, and 1/16 teaspoon fine sea salt. Set the pan over medium heat and warm for 3 to 4 minutes, stirring often, until the sugar fully dissolves and the liquid reaches about 190°F to 200°F. The syrup should be steaming and just barely simmering; do not let it boil hard, as a gentler heat helps keep the flavor fresh.

Step 3: Steep the lemon verbena

Remove the saucepan from the heat. Add 1 cup lightly packed fresh lemon verbena leaves and tender tips, pressing them down gently so they are submerged in the hot syrup. Cover the pan and steep for exactly 20 minutes. This gives the syrup enough time to pick up the herb’s lemony, floral aroma without turning grassy or bitter.

Step 4: Strain and cool the syrup

Pour the syrup through a fine-mesh strainer into a heatproof measuring cup or small jar. Gently press the lemon verbena leaves with the back of a spoon to capture the flavorful syrup, but avoid squeezing too aggressively, which can introduce bitterness. Discard the spent leaves and lemon peel. Refrigerate the syrup uncovered for 15 minutes, or until it is cool to the touch, about 45°F to 50°F.

Step 5: Juice the lemons

While the syrup cools, juice the lemons. Strain the juice through a fine-mesh strainer to remove seeds and excess pulp, then measure exactly 3/4 cup fresh lemon juice. Fresh juice is important here because it gives the sparkler a clean, lively tartness that bottled juice cannot quite match.

Step 6: Mix the lemon-verbena base

In a small pitcher, stir together the cooled lemon verbena syrup and the 3/4 cup fresh lemon juice. Taste the base before adding sparkling water; it should be concentrated, tangy, and aromatic. If it tastes bold at this stage, that is perfect because the sparkling water and ice will mellow it.

Step 7: Add bubbles and serve

Add 2 cups ice cubes to the pitcher, then slowly pour in 3 cups chilled sparkling water. Stir gently just 1 or 2 times with a long spoon, taking care not to knock out too much carbonation. Pour into the chilled glasses and garnish each serving with 1 thin lemon wheel and 1 small sprig of fresh lemon verbena. Serve immediately while the drink is cold, fizzy, and fragrant.

Pro Tips

• Use fresh lemon verbena if you can: The flavor is more vibrant, lemony, and floral than dried verbena. Look for perky green leaves with a strong citrus scent.
• Avoid over-steeping: Twenty minutes is the sweet spot. Longer steeping can make the syrup taste grassy, especially if the stems are woody.
• Add the sparkling water last: For the bubbliest drink, mix the syrup and lemon juice first, then gently add the sparkling water just before serving.
• Keep everything cold: Cold syrup, cold glasses, and cold sparkling water help the drink stay fizzy and refreshing longer.
• Adjust sweetness at the glass: If someone prefers a sweeter drink, add 1 to 2 teaspoons extra syrup to their glass before topping with the sparkler.

Variations

• Cucumber Lemon Verbena Sparkler: Add 8 thin cucumber slices to the pitcher with the ice for a spa-style refresher.
• Berry Lemon Verbena Sparkler: Muddle 1/2 cup fresh raspberries or sliced strawberries in the pitcher before adding the lemon-verbena base.
• Cocktail Version: Add 1 ounce gin or vodka per serving, then top with the sparkler mixture and garnish as directed.

Storage & Make-Ahead

The lemon verbena syrup can be made up to 5 days ahead and stored in an airtight jar in the refrigerator at 40°F or below. The fresh lemon juice can be squeezed up to 24 hours ahead and refrigerated separately. For the best texture and sparkle, do not combine the syrup, lemon juice, ice, and sparkling water until just before serving. Once mixed with sparkling water, the drink is best enjoyed within 15 minutes, while the bubbles are lively and the herbal aroma is fresh.

Nutrition (per serving)

Calories: 77 kcal | Carbs: 20g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Fiber: 0g | Sugar: 18g | Sodium: 37mg | Cholesterol: 0mg