Honey-Lemon Spritz

Cooking Light
Honey Lemon Spritz Recipe

Photo: Jennifer Causey Styling: Missie Neville Crawford

Slap the verbena leaves lightly between your palms before you garnish to release essential oils.

Serves 8 (serving size: about 2/3 cup)


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1/4 cup honey
1/4 cup boiling water
20 lemon verbena or basil leaves, divided
2 cups Lillet Blanc
3/4 cup vodka
1/2 cup fresh lemon juice
5 fresh thyme sprigs
1 1/2 cups club soda, chilled
1 lemon, thinly sliced


Hands-on: 8 Minutes
Total: 28 Minutes

1. Combine honey, 1/4 cup boiling water, and 12 torn verbena leaves in a bowl; stir to dissolve honey. Cool honey mixture completely (about 20 minutes).

2. Strain mixture into a pitcher; discard verbena leaves. Add Lillet, vodka, and lemon juice. Add thyme sprigs up to 1 hour before serving. Add club soda just before serving. Serve in wineglasses over ice. Garnish with lemon slices and verbena leaves.

Created date

April 2016

Nutritional Information

Calories 176
Fat 0.1 g
Satfat 0.0 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 0.0 g
Carbohydrate 18 g
Fiber 0.0 g
Cholesterol 0.0 mg
Iron 0.0 mg
Sodium 16 mg
Calcium 16 mg
Sugars 10 g
Est. Added Sugars 10 g