Lemon and Sweet Verbena Juice

In a jug, mix the lemon juice with the sweet verbena and 1/2 cup of sugar

Refrigerate until serving

In a saucepan, bring the remaining sugar to the boil over medium heat, stirring constantly, for six minutes or until caramelized

Spoon the caramel carefully into the bottom of a buttered baking dish, forming rounded sticks with the pointed end

Let it cool

Distribute the juice among the glasses and serve chilled with ice and the sticks, which serve as stirrers.