Lemon Verbena Potpourri Food

LEMON VERBENA WATER

Steps:

• Rinse the Lemon Verbena and add leaves to a 2 quart jar of water.
• Set in the sun, as if making sun tea.
• Enjoy the infused favor of Lemon Verbena!

LEMON VERBENA LEMONADE

Steps:

• Bring sugar to a boil in a small saucepan, stirring to dissolve sugar. Remove from heat and add lemon verbena. Cover, and steep for 15 minutes. Strain through a fine sieve, and let cool thoroughly.
• Combine lemon juice and lemon verbena syrup in a pitcher. Fill glasses with lemon verbena ice, and divide lemonade among glasses (or cover and refrigerater for up to 3 days).
• LEMON VERBENA ICE CUBES:.
• Fill 2 ice trays halfway with water, and freeze. Top each cube with a lemon verbena leaf and cover with water, and freeze for up to a week.

LEMON VERBENA BUTTER

Steps:

• Combine all ingredients in a bowl and stir until smooth and ingredients are incorporated.
• Transfer butter to a covered container approximately 2 hours or until firm. Note: be sure the butter is covered well or it will absorb any odors from the refrigerator.

LEMON VERBENA JELLY

Steps:

• Bring a boiling-water canner, half full with water, to simmer. Enough water to cover the jars by 1-2 inches. Wash jars and screw bands in hot soapy water; rinse with warm water. Or dishwasher and keep hot. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
• Place chopped lemon verbena leaves and water into a pan. Bring it to a boil, then take it off the heat and let it steep, covered, for 15 minutes.
• Place apple juice in a quart size measuring cup.
• Strain and add infusion to juice to make 4 cups (adding more water or juice to if needed). Place in a 3 1/2-quart or larger saucepan. Add lemon and sugar. Mix well and bring to a full boil over high heat, stirring constantly.Add the liquid pectin; bring back to a full rolling boil and boil for exactly 1 minute.
• Ladle immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 minute Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.).
• Sealed jars can be store up to one year in a cool dark pantry.
• Unsealed store in refrigerator up to 1 month.
• Altitude times:.
• 1,000-3,000 5 minutes.
• 3,001-6,000 10 minutes.
• 6,001-8,000 15 minutes.
• 8,001-10,000 20 minutes.

LEMON VERBENA BREAD

Steps:

• For the bread cream butter with verbena leaves in a mixer or food processor.
• Add sugar,eggs and milk and beat well.
• Add remaining ingredients and pulse a few times until blended.
• Grease loaf pans (1 large,2 small or 4 mini) and pour in batter.
• Bake at 350º for 30-45 minutes, depending on pan size, or until toothpick inserted in center of bread comes out clean.
• Leave loaf in pan and pour glaze over loaf while still hot.
• Let sit several hours.
• Remove loaf from pan.
• Wrap in foil to ripen overnight if you like, or serve when cool.
• You can also freeze this bread for later use.
• GLAZE: Mix together 1/2 cup sugar and 2 tbsp fresh lemon verbena leaves,finely chopped, with the juice of one lemon.

KITCHEN POTPOURRI

Steps:

• Dry apple, orange, lime, and lemon slices.
• I put them on a cookie cooling rack, then on a baking sheet and place in oven. Bake at 170 F for about 5-7 hours, until apples are still pliable but not mushy, and there is no liquid left in citrus fruit.
• Dry cranberries by covering a baking sheet with parchment paper and putting cranberries in single layer.
• Dry @ 170°F These take about 8 hours.
• As fruit is done, take out and place in a large bowl.
• Add all the spices.
• Toss with vanilla extract and allow to dry overnight.
• Place in container or bags to give away.

LEMON VERBENA POTPOURRI

Steps:

• Dry the lemon peel by scraping it off the lemon with a vegetable peeler, spread on paper and dry in a warm place for about 2 weeks, until crisp.
• Mix all the ingredients together.
• Seal in a tin and put in a warm place for about 2-3 weeks, shaking occasionally.
• Use to scent a room, or for sachets. Add more essential oil as the smell fades.