Greek Summer Dream: A Vegan Lemon Verbena Mocktail
This vegan lemon verbena mocktail is a refreshing and aromatic twist on a classic cocktail, perfect for enjoying on warm days or at social gatherings.
Allergens
None
Ingredients
- 2 cups fresh lemon verbena leaves
- 1 cup freshly squeezed lemon juice
- 4 cups sparkling water
- 1/4 cup agave syrup
- 1 cup ice cubes
- 2 lemon wheels for garnish
- Fresh verbena leaves for garnish
Instructions
- In a large jug, combine the lemon verbena leaves and lemon juice. Allow to infuse for 30 minutes to let the flavors meld together.
- Strain the infused mixture through a fine mesh sieve into another jug, pressing down on the leaves to extract as much flavor as possible. Discard the used leaves.
- Add agave syrup to the strained lemon verbena liquid and stir until well combined. Taste and adjust sweetness if necessary.
- Pour the infused lemon verbena mixture into two glasses filled with ice. Top up each glass with 2 cups of sparkling water, leaving some space at the top for garnishing. Stir gently to combine.
- Garnish each glass with a lemon wheel and a sprig of fresh lemon verbena leaves. Serve immediately.
Chef’s Insight
The key to this mocktail's success is using fresh lemon verbena leaves. Their aromatic quality elevates the flavors and creates a truly unique experience.
Notes
This mocktail can be easily scaled up to serve more guests, making it perfect for dinner parties or holiday gatherings.