James Carrier

How to Make It

With a vegetable peeler, pare a thin spiral strip of peel 6 to 8 inches long from lemon. With a chopstick or wooden skewer, push lemon peel and lemon verbena into a clean 12- to 16-ounce bottle. Fill bottle with white wine vinegar (vinegar should cover herbs completely) and seal. Store in a cool, dark place at least 1 week or up to 4 months.

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