- 3 verbena leaves
- 3-1/2 tablespoons Florida grapefruit juice
- 2 teaspoons strawberry flavouring syrup
- 4 tablespoons lemonade
- Crushed ice
- Verbena leaves, optional
Rub the verbena leaves between your fingers to liberate the aroma.Place verbena leaves in grapefruit juice to infuse flavour; chill for 30 minutes; strain out leaves.Pour strawberry syrup in the bottom of a stemmed cocktail glass.Add grapefruit juice, taking care to layer the liquids so they do not blend.Pour lemonade on top and carefully add the crushed ice.Garnish with additional verbena leaves, if desired.