Lemon Verbena Mojito Food
LEMON VERBENA MOJITO
From Post Moderne Brasserie in Washington D.C. You can also replace the citrus rum with a citrus vodka.
Provided by AmandaInOz
Categories Beverages
Time 5m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Muddle verbena leaves, lemon slices and the 1 ounce of simple syrup in shaker.
- Add citrus rum and ice. Shake vigorously.
- Pour into tumbler (do not strain), and top with club soda.
Nutrition Facts : Calories 6.1, Fat 0.1, Sodium 0.4, Carbohydrate 2, Fiber 0.6, Sugar 0.5, Protein 0.2
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- Ornamental bush. A resilient plant with full foliage and pleasing white flowers in the late summer and fall, lemon verbena makes a delightful enhancement to any garden.
- Refreshing tea. Besides walking by a live plant and rubbing up against it, the easiest way to enjoy lemon verbena is in the form of a simple tea. The flavor is strong, so you can just add a handful of fresh leaves to a pitcher of water, either hot or cold, to extract the luscious, refreshing taste.
- Salad. The edible leaves have a powerful taste, so use them sparingly to add a few bursts of flavor to your salad. The leaves are also a bit harder and more rigid than other herbs, such as basil or mint, another reason not to use too much.
- Pesto. Like any flavorful leaf, lemon verbena lends itself very well to making pesto. Again, because the leaves are harder and crunchier than basil, you’ll need to grind them up really well in order to get a soft, smooth consistency.
- Lemon zest substitue. Any recipe that calls for lemon zest is worth trying with lemon verbena. Grind the leaves into little bits, something slightly chunkier than a powder.
- Salsa or guacamole additive. Like any other sauce, a spicy salsa will benefit from the extra lemony flavor of verbena. You can include whole leaves, and just eat around them, or remove them before serving, as you would with bay leaves.
- Cocktail garnish. I’m thinking about an ice cold mojito on a hot day. A sprig of verbena will also look and taste great on the side of your vodka martini.
- Syrups. Add lemon verbena to any simple syrup recipe for a little extra something.
- Oil and vinegar infusions. Stretch the flavor of your lemon verbena even further by infusing it into some high quality olive oil or vinegar. Enjoy it later in a salad dressing or drizzled over bread and cheese.
- Treating anxiety and digestive disorders. In Latin America, there’s a long tradition of using lemon verbena medicinally to treat upset stomachs. Many herbalists also advocate its use to relieve headaches and nervous tension.
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