Blueberry Lemonade With Lemon Verbena And Ginger - cooking recipe

Ingredients

1 cup unbleached white sugar
1/2 cup filtered water
1 tablespoon finely grated ginger
1 tablespoon chopped fresh lemon verbena, plus whole verbena leaves (to garnish)
1 cup blueberries
1/2 cup fresh lemon juice
4 cups filtered water

Preparation

Combine 1/2 cup sugar, 1/2 cup water, ginger, and lemon verbena in a small saucepan.
Boil for 1 minute, transfer infused syrup to a container, and chill.
Place blueberries and remaining 1/2 cup sugar in a blender.
Puree until smooth.
Add lemon juice and remaining 4 cups of water and blend to mix. Combine with infused syrup and strain into a pitcher.
Serve over ice. Float 2-3 whole fresh lemon verbena leaves in each glass.