Peach and Lemon Verbena Syrup

  • Cook

    25 minutes


Sweet peaches and aromatic lemon verbena marry in this syrup, perfect for mixing into cocktails such as an old-fashioned or French 75, or with sparkling water for homemade soda. This recipe comes from Chad Solomon and Christy Pope, co-owners of cocktail catering company Cuffs & Buttons in NYC.


  • 1 cup sugar
  • 12 cup lemon verbena leaves
  • 2 ripe peaches, peeled, pitted, and roughly chopped


Step 1

In a small saucepan, bring the sugar, lemon verbena, peaches, and 1 cup water to a boil over high heat. Reduce the heat to medium-low and cook, stirring, until slightly reduced and the peaches are very tender, about 20 minutes. Pour the syrup through a fine sieve into a bowl and discard the solids. Transfer the syrup to a bottle and refrigerate before using.

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