Some describe the flavor of lemon verbena as a cross between a very subtle licorice and camphor. I love it for its lemony finish. Herbal and bright, it's sometimes used in cooking as a replacement for oregano. As a soda flavor, lemon verbena is modern and crisp, with an herbal complexity. It's great as a stand-alone drink for cocktail hour and as a complement to light, simple meals.

　　

Ingredients

Makes about 3 cups

　　2 cups water

　　1 2/3 cups sugar

　　20 to 30 large fresh lemon verbena leaves

　　

Step 1

In a medium saucepan set over medium heat, bring the water and sugar to a boil. Add the lemon verbena leaves and cover the pan. Steep for 15 minutes.

　　

Step 2

Strain the syrup through a fine-mesh strainer, discard the leaves, and let cool. Store the syrup in an airtight container in the refrigerator for up to 4 days.

　　

Cherry Verbena Soda

Step 3

For one drink, fill a tall glass with ice. Add 1 tablespoon of the Lemon Verbena Syrup, 2 tablespoons of Sour Cherry Syrup , and a few dashes of acid phosphate or lemon juice or citric acid solution. Top with seltzer and mix gently. Garnish with lemon verbena leaves and maraschino cherries, if desired.

　　Tell Me About Lemon Verbena

　　Sometimes called "The Queen of the Lemon-Scented Herbs," lemon verbena was a favorite ingredient in perfumes in late 1700s Europe, and it had a moment of fame in Gone with the Wind, as it was Scarlett's mother's favorite plant. The leaves of lemon verbena are great in cooking, as they impart a lemony fragrance and flavor to dishes ranging from broiled fish, to salad dressings, to light desserts. As a beverage, it is used to make herbal tea and is often added to black tea in place of lemon.

　　Reprinted with permission from Make Your Own Soda: Syrup Recipes for All-Natural Pop, Floats, Cocktails, and More by Anton Nocito with Lynn Marie Hulsman. Copyright © 2013 by Anton Nocito; photographs copyright © 2013 by Alexandra Grablewski. Published by Clarkson Potter/Publishers, an imprint of the Crown Publishing Group, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisherAnton Nocito is the founder of P&H Soda Co., an all-natural soda syrup company located in Brooklyn, New York. Nocito is a graduate of the French Culinary Institute and was an executive sous chef within the Union Square Hospitality Group, as well as other restaurants in New York City and Long Island.