1 c. water
1/3 c. sugar
1 tbsp. grated lemon rind
4 c. Chablis or other dry white wine
1/3 c. fresh lemon juice
1 sprig fresh lemon verbena
3 c. sparkling mineral water
1 sm. lemon, thinly sliced

Combine first 3 ingredients in a small saucepan; cook over medium heat until water comes to a boil. Remove from heat and let stand 15 minutes. Strain mixture, discarding lemon rind.

Combine sugar mixture, wine, lemon juice and lemon verbena, stirring well. Cover and chill 1 hour. Remove and discard lemon verbena. Pour mixture into a pitcher; add mineral water and lemon slices, stirring well. Serve over crushed ice. Yield: 8 cups.