Verbena Spritz served in a wine glass

Verbena spritz

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Prep: 10 mins Cook: 5 mins


Serves 1

A stunning summer cocktail, create this dazzling verbena spritz ideally when lemon verbena is in season, or buy the dried leaves from a tea specialist

Nutrition and extra info

  • Gluten-free

Nutrition: Per serving

  • kcal155
  • fat0g
  • saturates0g
  • carbs16g
  • sugars16g
  • fibre0.1g
  • protein0.3g
  • salt0.03g
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    For the lemon verbena cordial

    • 35g fresh lemon verbena leaves (or 10g dried if you can’t get fresh ones)
    • 250g caster sugar

    For the cocktail

    • ice
    • 25ml fino sherry (we used Tio Pepe)
    • 1-2 dash lemon bitters
    • prosecco to mix



      Bubbling Prosecco is now one of the UK’s most popular alcoholic drinks. Not all varieties…

    For the garnish

    • strip of rolled lemon zest skewered with a cocktail stick and a sprig of mint


    1. Start by making the lemon verbena cordial. Pour 350ml water into a saucepan and bring to a rolling boil. Add the lemon verbena and let steep for a few moments until the leaves have wilted a little, then add the caster sugar. Mix well until the sugar has dissolved. Turn the heat off and allow to cool. Once cool, transfer to a sealable container and place in the fridge for a minimum of 12hrs – or overnight. Then simply strain off and discard the leaves and bottle the cordial in a steralised bottle – it will keep for a week in the fridge.

    2. To make the cocktail fill a wine glass two-thirds full with ice. Pour in the sherry, 25ml of the lemon verbena cordial and bitters and a splash of prosecco.

    3. Stir to mix, adding a few more ice cubes and another dash of the prosecco. Finally, top with the remaining prosecco and give it a last mix before garnishing with a strip of lemon zest on a cocktail stick and a sprig of fresh mint. 

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