1/2 cup sugar1/4 cup fresh lemon verbena leaves 1/2 cup water
Chop and bruise the lemon verbena. Put sugar in a small saucepan with 1/2 cup water and stir to dissolve as it comes to a simmer over low heat. Let it simmer for just a couple minutes.
Stir in the lemon verbena and take off the heat. Let steep for fifteen minutes, then put in the refrigerator to cool completely.