Lemon Verbena Syrup

• 1 bottle light, fruity white wine, like gewurztraminer or riesling
• 3 cups water
• 1 cup sugar
• 1 cup fresh lemon verbena leaves, lightly packed

1. In large stainless-steel pot, combine the wine, water and sugar.
2. Over medium heat, bring to a boil, stirring until sugar dissolves.
3. Reduce the heat to a low boil and cook about 10 minutes, until the syrup reduces by half, to 3 cups.
4. Remove from heat, stir in the lemon verbena leaves, cover pan halfway and let steep until cool.
5. Transfer to a capped bottle or covered bowl and refrigerate, for as long as a week.
6. Strain lemon verbena leaves from the chilled syrup before using it as a sweetener for lemonade or ice tea, as a base for a spritzer or as a topping for cut fresh fruit.

white wine, water, sugar, lemon verbena leaves

Taken from cooking.nytimes.com/recipes/5099 (may not work)