Some herbs absolutely thrive in our summer heat and at the same time are great in drinks to cool us off. My two favorites are lemon verbena and lemongrass. Both are considered tender perennials – I have found them to be quite hardy. The lemon verbena dies back to the ground each winter, but comes back vigorously each spring. I believe I have lost the lemongrass just once. I could have easily dug up a clump and overwintered it in the garage – I just took the chance. Both are in the full blazing sun and can easily survive on one watering a week.

Consider making syrup. Mix 1-cup sugar and 1-cup water. Toss in either a couple of lemongrass bulbs cut up into pieces or a cup of lemon verbena leaves. Bring to a boil and simmer for 5 to 10 minutes. Cover and cool. Pour the syrup through a strainer and refrigerate.

Use the syrup to flavor water. Add 1 to 2 tablespoons to a tall glass of sparkling water. It is so much better than a coke. It is also great to sweeten ice tea.

Yesterday I tried out a newly purchased ice cream maker. The lemon verbena sorbet passed the husband test – he loved it!

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