LEMON VERBENA LEMONADE
Lemon verbena, which has lemon's clean taste but not its tartness, balances the acidity of fresh lemonade.
Provided by Martha Stewart
Categories Food & Cooking Drink Recipes
Yield Makes 7 cups
Number Of Ingredients 5
Steps:
- Bring sugar and water to a boil in a small saucepan, stirring to dissolve sugar. Remove from heat, and add lemon verbena. Cover, and steep for 15 minutes. Strain through a fine sieve, and let cool completely.
- Combine lemon juice and lemon verbena syrup in a pitcher. Fill glasses with lemon verbena ice, and divide lemonade among glasses.
LEMON VERBENA ICE CUBES
Freezing the willowy leaves of verbena in ice cubes adds flavor to a drink like Lemon Verbena Lemonade instead of watering down.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 24 cubes
Number Of Ingredients 2
Steps:
- Fill 2 ice trays halfway with water, and freeze. Top each cube with a lemon verbena leaf, cover with water, and freeze for up to 1 week.
LEMON VERBENA ICE CREAM
Lemon verbena's seductive floral-citrus scent and taste lend energy and grace to ice cream. In this recipe, you'll boil and steep fresh verbena leaves in half-and-half and sugar and, with seven egg yolks and heavy cream, turn the mixture into a custard over heat. Then freeze it in your ice cream maker. The best source for the leaves may be a plant of your own, or try your local farmers' market or nursery.
Provided by Suzanne Hamlin
Categories ice creams and sorbets, project, dessert
Time 45m
Yield 8 servings, 1/2 cup each
Number Of Ingredients 5
Steps:
- In heavy stainless-steel pot, combine lemon verbena leaves, half-and-half and 1/4 cup sugar. Bring to a boil, stirring, and remove immediately from heat. Cover, and let steep for 30 minutes.
- In stainless-steel bowl, whisk together the egg yolks and remaining sugar. While continuously whisking, strain the half-and-half mixture through a fine-meshed sieve into the egg yolks.
- Return the mixture to the saucepan. Over medium-low heat, stir continuously with wooden spoon until custard thickens, about 2 minutes.
- Strain custard into a bowl that is sitting in a larger bowl filled with ice cubes and water. Add heavy cream. Cool and chill. Freeze in an ice-cream maker.
Nutrition Facts : @context http, Calories 297, UnsaturatedFat 9 grams, Carbohydrate 16 grams, Fat 25 grams, Fiber 0 grams, Protein 4 grams, SaturatedFat 15 grams, Sodium 35 milligrams, Sugar 15 grams
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