Recipe - Serves 4
Prepare a verbena syrup with 250g sugar, 350g fresh verbena and 50cl of water.
Leave to infuse then reduce.
Pour the syrup in a bottle and place overnight in the refrigerator.
Add mineral water, San Pellegrino for example, or use a siphon.
Decorate with raspberries and verbena leaves.
350 g fresh verbena
250 g sugar
50 ml water
1 liter mineral water
1 basket of raspberries
(Variation: replace the water with Champagne)