Lemon Verbena And Summer Fruit Gelée Recipes

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LEMON VERBENA AND SUMMER FRUIT GELéE



Lemon Verbena and Summer Fruit Gelée image

Provided by Andrea Albin

Categories     Wine     Berry     Dessert     Nectarine     Summer     Chill     Healthy     Boil     Lemon Juice     Gourmet     Fat Free     Kidney Friendly     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 8 (dessert) servings

Number Of Ingredients 8

8 (4-inch) leafy lemon verbena sprigs plus 4 medium leaves, divided
2 cups dry rosé wine
1 cup sugar, divided
3 cups mixed summer fruit such as berries and thinly sliced nectarines or peaches
1/4 cup fresh lemon juice, divided
4 1/2 teaspoon unflavored gelatin (two 1/4-ounces envelopes)
1/3 cup water
Equipment: a 1 1/2-quarts nonreactive baking pan, loaf pan, or bowl or 6 (8-oz) glasses

Steps:

  • Rub verbena sprigs in your hands to bruise leaves and stems, then combine sprigs with wine and 3/4 cup sugar in a heavy medium saucepan. Bring to a boil, stirring until sugar has dissolved, then simmer 1 minute. Remove from heat and let steep, covered, 1 hour.
  • While verbena mixture steeps, finely grind verbena leaves with remaining 1/4 cup sugar in a food processor or an electric coffee/spice grinder. Gently toss fruit with verbena sugar and 2 tablespoons lemon juice in a bowl. Let stand while verbena syrup finishes steeping.
  • Sprinkle gelatin over water and let soften 1 minute. Meanwhile, reheat verbena syrup until hot, then stir in gelatin mixture until dissolved. Strain through a fine-mesh sieve into a bowl. Stir in macerated fruit with juices and remaining 2 tablespoons lemon juice. Chill in an ice bath, stirring occasionally, until cool and thickened (the texture of raw egg whites) but not set, 8 to 10 minutes.
  • Very lightly oil baking pan with vegetable oil (not necessary if pan is nonstick or if using individual glasses).
  • Pour gelée into baking pan and chill in refrigerator until set, at least 3 hours.
  • To unmold, dip pan in a larger pan of hot water 5 to 10 seconds to loosen. Invert onto a serving plate (do not unmold if using individual glasses). Let stand at room temperature 15 minutes before serving.

LEMON VERBENA SIMPLE SYRUP



Lemon Verbena Simple Syrup image

An intensely fragrant syrup that combines citrus, floral, and woody notes into a flavor-booster for cocktails, mocktails, and sorbets. Your kitchen is going to smell amazing. Store in the refrigerator for up to 1 month.

Provided by foodelicious

Categories     Side Dish     Sauces and Condiments Recipes     Syrup Recipes

Time 41m

Yield 8

Number Of Ingredients 3

1 cup water
1 cup white sugar
¼ cup fresh lemon verbena leaves

Steps:

  • Combine water, sugar, and lemon verbena leaves in a small saucepan. Bring to a boil, stirring until sugar dissolves. Simmer for 1 minute. Remove from heat and let syrup steep, about 30 minutes.
  • Pour syrup into a sterilized glass jar through a mesh strainer to remove lemon verbena leaves; let cool.

Nutrition Facts : Calories 97.5 calories, Carbohydrate 25.1 g, Protein 0.1 g, Sodium 1 mg, Sugar 25 g

LEMON VERBENA GRANITA



Lemon Verbena Granita image

Granita is the earliest form of ice cream and is basically flavoured ice that is then "scratched" up with a fork to make it all crystally. It's very refreshing. Lemon verbena has a limey, citrus smell, and according to my friend Jekka, it acts as a relaxant if infused in boiling water, helping you sleep.

Provided by Jamie Oliver

Categories     dessert

Time 3h20m

Yield 4 servings

Number Of Ingredients 10

4 sprigs lemon verbena, washed in cold water
1 lemon, zested
1 tablespoon sugar
3/4 pint (425ml) boiling water
6 ice cubes
2 tablespoons caster sugar
1 eating apple, coarsely grated
1 lemon, juiced
4 dessert spoons creme fraiche
Lemon verbena sprigs, to garnish

Steps:

  • Place a small metal tray into the freezer to chill. Put the lemon verbena, lemon zest, and sugar into the boiling water and allow to infuse for 10 minutes. Add your ice cubes to bring the temperature down and then sieve the liquid into the cold metal tray (keep the lemon zest and verbena for later) and place in the freezer for about 2 hours. Mash with a fork, scratching up the ice, then freeze for a further 2 hours.
  • To prepare the apple compote, put 2 tablespoons of sugar into a small pan and heat on a medium heat until it is syrupy and light caramel color. Finely chop the reserved lemon zest and lemon verbena and add to the caramel with the apple and lemon juice. Mix and cook for a couple of minutes.
  • To serve, spoon a little compote into 4 small shot glasses, then a spoonful of creme fraiche, and finally top with the granita and a small sprig of lemon verbena.

LEMON VERBENA MINT DETOX TEA



Lemon Verbena Mint Detox Tea image

This is a simple detox tea. Lemon verbena is delicious! I came across it while I was picking up my summer herb plants last spring. I had never heard of it before but learned it is good for cooking and tea. Little did I know this little herb has some amazing detox and medicinal benefits. I love lemon but hate what the acid does to my teeth. With lemon verbena you get the flavor of lemon without the acid.

Provided by goldiejames.com

Categories     Drinks Recipes     Tea     Hot

Time 8m

Yield 1

Number Of Ingredients 4

1 cup boiling water
1 sprig fresh lemon verbena (about 10 leaves)
1 sprig fresh mint (about 15 leaves)
1 teaspoon honey, or to taste

Steps:

  • Pour boiling water over verbena and mint sprigs; steep until desired flavor is reached, 3 to 4 minutes. Stir in honey.

Nutrition Facts : Calories 24.6 calories, Carbohydrate 6.4 g, Protein 0.2 g, Sodium 7.6 mg, Sugar 6.1 g

LEMON VERBENA AND MINT TEA - FRENCH VERVEINE AND MINT TISANE



Lemon Verbena and Mint Tea - French Verveine and Mint Tisane image

This is my elderly French neighbour's recipe for a refreshing and popular French tisane, she drinks it almost daily as a digestif, using dried lemon verbena and mint leaves in the winter. Tisanes are popular in France, and most salons de thé serve all manner of wonderful natural tisanes and teas, with exotic herbs and spices, as well as fruit and berries. Nearly all French gardens have Lemon Verbena growing, it also grows wild on the hedgerows this far South in France, and it is added to all manner of things in the kitchen - from soups to sauces, and of course it makes a refreshing and easy drink. This can be served warm or chilled with ice. Garnish with fresh lemon verbena leaves.

Provided by French Tart

Categories     Beverages

Time 5m

Yield 1-2 serving(s)

Number Of Ingredients 7

10 -12 fresh lemon verbena leaves or 1 tablespoon dried lemon verbena
3 -4 fresh mint leaves or 1 teaspoon dried mint
1 strip lemon peel (optional)
boiling water
sugar, to taste
lemon slice, to serve
lemon verbena and mint leaf, to garnish

Steps:

  • Put the fresh herbs (and lemon peel if using) in to a warm teapot. Add the boiling water.
  • Allow to infuse for 5 minutes and serve warm, with sugar to taste and a slice of lemon.
  • To serve chilled, remove the mint and lemon verbena sprigs and refrigerate before serving with ice cubes and fresh sprigs of lemon verbena and mint.

SUMMER FRUITS IN A LEMON VERBENA AND MINT TEA



Summer Fruits in a Lemon Verbena and Mint Tea image

From Les Fougeres restaurant in Chelsea Quebec is a wonderful way to serve fresh fruit. Steeping earl grey with lemon verbena and mint to make a syrup complements fresh berries. Time does not include cooling.

Provided by MarraMamba

Categories     Dessert

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

1/2 cup sugar
4 cups water
1 lemon, juice and zest of
1 orange, juice and zest of
1 vanilla bean, split
1 1/2 tablespoons loose earl gray tea leaves
6 fresh lemon verbena leaves, thinly sliced (or 1 tsp minced fresh lemongrass)
12 mint leaves, thinly sliced
summer fruit or berries

Steps:

  • Bring sugar and water to a boil over high heat.
  • place remaining ingredients except fruit in a large bowl and pour hot syrup over. Let steep until cool then strain through a fine mesh sieve. Cover with plastic wrap and refrigerate until cold.
  • Dice fruits, leave berries whole. Place 1/2 cup of fruit in a shallow soup bowl and ladle 1 cup of tea over the berries. Garnish with sprig of mint or lemon verbena and serve with a wild blueberry financier or other almond cookie if desired.

Nutrition Facts : Calories 124.8, Fat 0.1, Sodium 5.7, Carbohydrate 32.2, Fiber 1.9, Sugar 25.3, Protein 0.6

FRUIT IN LEMON-VERBENA SYRUP



Fruit in Lemon-Verbena Syrup image

Provided by Shelley Wiseman

Categories     Citrus     Fruit     Herb     Dessert     Vegetarian     Summer     Vegan     Gourmet     Kidney Friendly     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 dessert servings

Number Of Ingredients 6

5 cups mixed fresh fruit such as raspberries, blackberries, red or white currants (left on stems if desired), pink gooseberries (see cooks' note), blueberries, strawberries, and cherries (pitted or halved if large)
1 1/4 cups sugar
8 (6-inch) sprigs fresh lemon verbena
1 1/4 cups water
2 tablespoons fresh lemon juice, or to taste
Accompaniment: cassis sorbet

Steps:

  • Put fruit in a large bowl and gently toss with 1/2 cup sugar, then let stand 20 minutes.
  • Rub verbena sprigs in your hands to bruise leaves and stems, then combine with water and remaining 3/4 cup sugar in a 2-quart heavy saucepan. Bring to a boil, stirring until sugar is dissolved. Simmer 1 minute, then remove from heat and let steep, covered, 5 minutes.
  • Stir lemon juice into warm syrup and pour through a medium-mesh sieve over fruit. Discard verbena sprigs and gently stir fruit. Let macerate at room temperature 30 minutes to 1 hour.
  • Divide among 8 soup plates.

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