Here are quick and easy recipes to make with verbena. For more recipes, discover our blog.

“Verbena Twist” cocktail:

Ingredients for the version with alcohol:

• 45 ml of gin
• 15 ml of verbena syrup
• 15 ml of fresh lemon juice
• sparkling water
• Verbena leaves for garnish

Preparation :

1. In a shaker filled with ice cubes, mix the gin, verbena syrup and lemon juice.
2. Strain into a cocktail glass filled with ice cubes.
3. Top up with sparkling water.
4. Decorate with a few verbena leaves and serve.

Ingredients for the alcohol-free version:

• 60 ml lemonade
• 30 ml of verbena syrup
• 15 ml of fresh lemon juice
• sparkling water
• Verbena leaves for garnish

Preparation :

1. In a glass filled with ice cubes, mix the lemonade, verbena syrup and lemon juice.

2. Top up with sparkling water.

3. Decorate with a few verbena leaves and serve.

Rum arranged with verbena:

Ingredients :

• 500 ml of white rum
• 2 tablespoons dried verbena leaves
• 100 g of cane sugar

Preparation :

1. In a glass jar, mix the white rum, verbena leaves and cane sugar.

2. Close the jar tightly and leave to macerate for at least a week.

3. Filter the mixture and transfer it to a clean bottle.

4. Enjoy neat over ice or use in cocktails.

5. Peach jam with verbena:

Ingredients :

• 1 kg ripe peaches, peeled and pitted
• 200 g of sugar
• The juice of a lemon
• 4 fresh verbena leaves

Preparation :

1. In a saucepan, combine the peaches, sugar, lemon juice and verbena leaves.

2. Cook over low heat for about 30 minutes, stirring occasionally, until the peaches are tender and the jam thickens.

3. Remove the verbena leaves and blend lightly if desired to obtain a smoother texture.

4. Pour the jam into sterilized jars, seal them tightly and leave to cool before storing in the refrigerator.

Crème brûlée with verbena and red fruits:

Ingredients :

• 500 ml of liquid cream
• 4 egg yolks
• 100 g of sugar
• 2 tablespoons fresh verbena leaves
• Fresh red fruits (raspberries, strawberries, blackberries) for garnish
• Brown sugar to caramelize

Preparation :

1. Preheat your oven to 150°C.
2. In a saucepan, heat the cream with the verbena leaves until it begins to simmer. Remove from heat and let steep for 15 minutes.
3. In a bowl, whisk the egg yolks with the sugar until the mixture turns white.
4. Remove the verbena leaves from the cream and slowly pour it over the egg mixture, whisking constantly.
5. Divide the cream into individual ramekins and place them in a baking dish. Fill the dish with hot water halfway up the ramekins.
6. Bake for about 40 to 45 minutes, or until the custard is set but still slightly jiggly in the center.
7. Let the creams cool to room temperature, then refrigerate them for at least 2 hours.
8. Before serving, sprinkle a thin layer of brown sugar on top of each cream and caramelize with a kitchen blowtorch or under the oven grill.
9. Garnish with fresh red fruits and serve immediately.