Capture the bright, citrusy flavor of fresh lemon verbena with this simple infusion. Perfect for teas, desserts, and summer recipes with a fresh herbal twist.
Discover the Versatility of a Lemon Verbena Infusion
There’s something magical about lemon verbena. The moment you brush the leaves, that bright, almost sherbet-like lemon scent fills the air — softer than lemon balm, more floral than lemon thyme, and absolutely perfect for desserts. If you’ve never made a simple lemon verbena infusion before, you’re in for a treat. It’s one of the easiest ways to capture the essence of summer herbs and bring them into your baking, teas, and syrups.
Lemon verbena is one of my favorite herbs to grow, and this simple infusion is one of the easiest ways to use it in drinks and desserts.
What Is Lemon Verbena?
Lemon verbena is a tender perennial herb that belongs to the Verbenaceae family. It is native to South America but is now grown in many other parts of the world, including Europe and the United States. The herb has a distinct lemony fragrance and taste, making it an excellent addition to a variety of recipes, including desserts.
Lemon Verbena is the most lemony of the Lemon herbs! It’s taste is intense yet not bitter. The leaves can be used either fresh or dried, depending on the recipe.
Lemon verbena is a game-changing ingredient in many recipes due to its unique flavor profile. Unlike other citrus herbs, it has a more floral and sweet taste that complements the sourness of citrus fruits. It’s also a versatile herb that can be paired with a variety of other flavors, such as vanilla, coconut, and berries.
Why Lemon Verbena?
Lemon verbena has a uniquely clean, citrusy aroma that’s both bright and calming. Unlike lemon balm (which leans minty) or lemon thyme (which leans savory), lemon verbena brings a pure, sweet lemon fragrance that shines in desserts, teas, and infused syrups. It’s one of the best herbs to grow if you love fresh, uplifting flavors in the kitchen
How Do I Make a Lemon Verbena Infusion?
In order to extract the most flavor out of the herbs, you will need to know how to make a herbal infusion. An herbal infusion is simply a strong tea.
The process involves steeping the herb in liquid before adding it to the recipe. This allows the herb’s oils and flavors to infuse into the liquid, which then permeates the dish you are preparing. The result is a delicious, fragrant, and unique treat that will impress your guests and satisfy your taste buds.
Preparing a lemon verbena infusion is easy and requires only a few ingredients. You will need fresh lemon verbena leaves, water, and sweetener (if desired).
The first step is to thoroughly wash the fresh herbs and gently pat them dry with a clean towel or some paper towels.
Next, you want to gently bruise the leaves in order for the essential oil to be released. The essential oil of the herb is where the flavor comes from. Bruising can be done by simply lightly crushing them with your fingers. You can also use sharp scissors to cut them or crush them using a mortar and pestle.
To make the infusion, bring a pot of water to a boil, remove it from the heat, and add the lemon verbena leaves. The basic ratio is 2 teaspoons fresh herb leaves to 1 cup water.
Let the leaves steep for 10-15 minutes, or until the water has cooled to room temperature. Strain the mixture through a fine-mesh sieve and discard the leaves. You can add sweetener like honey or sugar to taste. Store the infusion in the refrigerator for up to a week.
Once you have the infusion, you can start incorporating it into your desserts. For cakes and cupcakes, add 1-2 tablespoons of the infusion to the batter before baking. For cookies, substitute some of the liquid or butter with the infusion to give them a unique flavor.
For ice cream or sorbet, mix the infusion with the cream or milk before freezing. You can also use the infusion to make a simple syrup for drizzling over fruit or pancakes.
Lemon verbena infusion can be used to add a unique twist to your desserts. Its citrusy and floral notes pair well with berries, stone fruits, and chocolate.
Experiment with different ratios and flavor combinations to find your perfect lemon verbena infused dessert. With a little creativity and a lot of flavor, you can transform any dessert recipe into a showstopper.
How to Use Your Lemon Verbena Infusion
- Stir into iced tea or lemonade
- Drizzle over pound cake or angel food cake
- Add to whipped cream or yogurt
- Use as a base for sorbet
- Mix into cocktails or mocktails
- Brush onto warm muffins or scones
- Add to simple syrup for fruit salads
A Recipe To Get You Started:
Lemon Verbena Panna Cotta with Lemon Verbena Honey Syrup
Equipment
- medium saucepan
- whisk
- wooden spoon
- spatula
- 4 glass jars or custard cups
Ingredients
- 1 cup heavy cream
- 1 cup whole milk
- 1 envelope unflavored gelatin I use Knox brand
- 1/2 cup lemon verbena infusion*
- 1/2 cup sugar
- 1/4 cup lemon verbena honey syrup**
Instructions
- In a saucepan, combine the cream, milk, sugar, and lemon verbena infusion.
- Heat over medium heat until the sugar has dissolved and the mixture is hot but not boiling. Stir the mixture while it is heating.
- Remove from the heat and sprinkle the gelatin over the mixture.
- Whisk until the gelatin has dissolved.
- Pour the mixture into ramekins or glasses and refrigerate for at least 4 hours, or until set.
- top with lemon verbena honey syrup before serving
Notes
- to make the lemon verbena infusion : Start by picking fresh lemon verbena leaves and washing them thoroughly. Gently bruise the leaves by snipping them with sharp scissors or simply crushing them in your hand. Boil 1 cup of water and pour it over the 2 teaspoons of fresh lemon verbena leaves. Let it steep for 10-15 minutes until the liquid turns a pale yellow color and develops a strong lemon fragrance. Strain the liquid and set it aside. Prepared lemon verbena infusion can be stored in the refrigerator for up to a week
FAQ
Can I use dried lemon verbena instead of fresh? Yes — but use half the amount. Dried lemon verbena is more concentrated, so a little goes a long way.
How long does the infusion last? Stored in an airtight container in the refrigerator, it stays fresh for about one week. For longer storage, freeze it in ice cube trays.
What desserts pair well with lemon verbena? Anything light and citrusy: shortbread, panna cotta, lemon bars, vanilla cake, or berry desserts.
Additional Information about Cooking with Herbs
Herbal Condiments
Herbal condiments serve as an interesting way to add herbs to your dessert making. Herbal sugars, honeys and vinegars are examples of herbal condiments. More information about herbal condiments can be found here:
If you enjoy working with herbal infusions, you might also love my lavender lemonade, which uses a similar technique and has the same bright, botanical flavor.
GENERAL TIPS FOR COOKING WITH HERBS
How to Create A Dessert Garden
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Working with herbs has always been one of my favorite parts of cooking — there’s something so simple and joyful about turning a handful of leaves into something beautiful and fragrant. Lemon verbena is one of those herbs that reminds me why I love this little ritual so much. A quick infusion, a bright scent, a moment of calm in the kitchen… it’s the kind of everyday magic I never get tired of. I hope this inspires you to bring more herbs into your own cooking and to enjoy the small, sensory moments they offer.
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This looks so delicious and i am excited to give it a try. Thank you for sharing
Thank you , Sonya! Please let me know how you like it if you try it!
Wow, so many ideas Kim! I am thinking a syrup or mixed into cookies sounds delicious too!
Yes, those are great ideas as well!
I’ve never heard of that plant. But it sounds fantastic! It seems so versatile.
Thanks so much for sharing with Sweet Tea & Friends this month dear friend. I’m so happy you’re here.
It is an awesome plant but can be hard to find! It is a bit easier to find the already dried leaves on-line. Either fresh or dried, the taste and fragrance are so amazing! I enjoy contributing to Sweet Tea & Friends!