- ½ cup lemon verbena leaves, tightly packed
- 1 x 4cm strip of lemon zest (optional)
- 4 cups vodka or brandy
- 2 cups sugar
Place the lightly bruised lemon verbena leaves, the lemon zest if using, and the vodka or brandy in a large jar with a tight-fitting lid. Steep for 2 days, and then add sugar. Steep for 2 more weeks, shaking vigorously once or twice a day to dissolve the sugar, then strain and filter. Transfer the liqueur to bottles and age an additional 2 weeks before using.