Drinks, food

Apple, Honey and Lemon Verbena Cordial

Donna Lewis


8 apples, roughly chopped 1 cup apple juice 2 cups water 3/5 cup (150ml) honey ½ cup lemon verbena, flowers only (don’t use the leaves or stems) ¼ cup (60ml) lemon juice


Add the apples, apple juice, water and honey to a saucepan. On high heat, bring the mix to the boil, then reduce heat and gently simmer for 10 minutes. Add half the lemon verbena and simmer for another 30 minutes. Remove from the heat, add the remaining lemon verbena and lemon juice and leave to infuse overnight. Strain through a muslin cloth and store in sterilised bottles for two weeks at room temperature. Once opened transfer to the fridge and use within a week. MAKES 750ml Note: To make ice lollies – pour into popsicle moulds, freeze and serve; or serve in a glass with a tot of gin and a sprig of mint. Originally published in HL March 2015