This refreshing, slightly sweet soda is one of several kinds that Erin O'Shea, sommelier at Clio, in Boston, pairs with chef Ken Oringer's exciting food as part of the restaurant's nonalcoholic drink program.
Recipe information
Yield
Serves 4
Ingredients
1/4 cup water
1/4 cup sugar
10 fresh leaves lemon verbena
4 cups chilled club soda or seltzer
Preparation
In heavy medium saucepan over medium heat, stir together water and sugar until sugar dissolves. Simmer 3 minutes. Remove from heat, and add lemon verbena. Let steep 10 minutes, then strain. Fill 4 tall glasses with ice. Divide syrup among them, pour in club soda, stir, and serve.
