- 6 sprigs dried lemon verbena
- 2 cups sugar
- coarsemesh sieve, airtight container
- Remove thick stems from 6 sprigs dried lemon verbena, then run a knife through sprigs to break up into smaller pieces. Place in a food processor, add 2 cups sugar, and pulse until well blended. Pass through a coarsemesh sieve into an airtight container and cover. Do ahead: Lemon verbena sugar can be made 6 months ahead. Store at room temperature.