In our small garden we have various herbs that we use for cooking and perfume the house. One of them in a couple of years, is particulary developed, its a little plant of Cedrina (Lippia Citriodora Kuntze or lemon verbena), that we acquired mainly for the good perfume and fragrance of its leaves. By the time I wondered if it was possible to use a flavor so particularly intense even for something more… enjoyable and I found the opportunity to make a liquor to drink very cold perhaps as a digestive after a good meal. The following is the recipe I followed, but as you can imagine there are many versions also very different that you can customize with your taste and spirit of inventiveness.
70 leaves of Cedrina (Lippia Citriodora Kuntze or lemon verbena)
A lemon peel
1/2 liter of alcohol 95°
500g sugar
1/2 liter of water
In a container with hermetic closure, mix well the sugar and half liter of water.
Add alcohol, the only part of a yellow lemon peel (cut into spiral) and leaves of Cedrina previously washed and dried.
Mix well all the ingredients, close the container and keep all in infusion for 15 days. Mix the contents twice a day, so the leaves will release most of their flavor and the sugar dissolves completely.
After 15 days, filter the liquid using a strainer, pour the liquid into one or more bottles, put the label and stored in a dry and dark place for 30 days.
After this time the liquor is ready. You can store it in the freezer, so you can drink it very cold.
