You will need:
2 cups granulated Sugar
Handful Lemon verbena leaves (on stems is fine)
Dissolve sugar in the same quantity of water by volume until almost boiling, remove from heat.
Throw in the Lemon Verbena cuttings and allow to cool. I usually leave for an hour or so but you can leave overnight if you like a stronger syrup.
Bottle in steralised bottles. Best stored in the refrigerator and once opened used within 4-5 days.
Drizzle over ice cream, use in lemon drizzle cake, great in summer drinks.