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Lemon Verbena Syrup

['2 cups water', '1 2/3 cups sugar', '20 to 30 large fresh lemon verbena leaves']

In a medium saucepan set over medium heat, bring the water and sugar to a boil. Add the lemon verbena leaves and cover the pan. Steep for 15 minutes.
Strain the syrup through a fine-mesh strainer, discard the leaves, and let cool. Store the syrup in an airtight container in the refrigerator for up to 4 days.
For one drink, fill a tall glass with ice. Add 1 tablespoon of the Lemon Verbena Syrup, 2 tablespoons of Sour Cherry Syrup , and a few dashes of acid phosphate or lemon juice or citric acid solution. Top with seltzer and mix gently. Garnish with lemon verbena leaves and maraschino cherries, if desired.

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