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Lemon Verbena Simple Syrup


Use this recipe to make our Pear-Lemon Fizzes.

  • Servings: 12
  • Yield: Makes about 1 1/8 cups (enough for 12 fizzes)

Source: Martha Stewart Weddings, Fall 2007


  • 1 cup water
  • 1 cup sugar
  • 1/2 cup fresh lemon verbena leaves


  1. Bring water and sugar to a boil in a saucepan, stirring to dissolve sugar. Add lemon verbena. Reduce heat, and simmer 10 minutes. Let cool. Strain, discarding lemon verbena. Syrup can be refrigerated in an airtight container for up to 1 month.

Reviews Add a comment

  • PaulinaN
    4 JAN, 2011
    This recipe is for the simple syrup to make Pear-Lemon Fizzies. Click on the link next to the picture.
  • hairball46
    5 FEB, 2010
    where do you add any pear?
  • Megan-Allen
    6 SEP, 2009
    What are you supposed to do after step one? What makes them fizzies?