PEACH AND LEMON VERBENA SORBET
If the peaches are very sweet, add just three-quarters of the syrup to the puree.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 1 quart
Number Of Ingredients 5
Steps:
- Put sugar and 1 1/2 cups water into a medium saucepan over medium heat. Bring to a simmer, stirring until sugar has dissolved. Add zest. Simmer 5 minutes. Remove from heat; add lemon verbena. Cover; let stand 20 minutes. Pour through a fine sieve into a bowl; discard solids. Let syrup cool completely.
- Meanwhile, coarsely chop peaches, and place in a large bowl. Crush with your hands or a potato masher, then pass through a medium-mesh sieve into a bowl; discard solids (you should have at least 1 1/2 cups puree). Add cooled syrup and vodka or grappa to peach puree; stir to combine. Refrigerate until cold, at least 2 hours (up to 4 hours).
- Freeze peach mixture in an ice cream maker according to manufacturer's instructions. Transfer to a chilled airtight container; freeze at least 2 hours (up to 2 weeks). Let sorbet stand at room temperature 10 minutes before serving.
SPIKED RASPBERRY PEACH LEMONADE RECIPE BY TASTY
Here's what you need: water, lemon juice, sugar, raspberry puree, peach puree, vodka
Provided by Nathan Ng
Categories Drinks
Yield 10 servings
Number Of Ingredients 6
Steps:
- Combine all ingredients in a large pitcher and stir until sugar has dissolved.
- Once combined, refrigerate for 3 hours or until the drink is cold.
- Serve with ice and the fruit of your choice.
- Enjoy!
Nutrition Facts : Calories 173 calories, Carbohydrate 16 grams, Fat 0 grams, Fiber 0 grams, Protein 0 grams, Sugar 15 grams
MEYER LEMON AND RASPBERRY CREPES
The deeply distinctive flavor of Meyer lemons is used both in the sweet crepes and in their elegant Chantilly cream topping.
Provided by Cheri Liefeld
Categories Breakfast
Time 2h40m
Yield 4
Number Of Ingredients 13
Steps:
- In blender, place all Crepe ingredients except additional butter. Cover; blend until smooth. Refrigerate at least 2 hours and up to 24 hours.
- In medium bowl, beat Meyer Lemon Chantilly Cream ingredients with electric mixer on high speed until peaks form. Cover; refrigerate until serving time.
- If batter has separated, stir before using. Heat 6- to 7-inch or 9- to 10-inch skillet over medium-high heat. Wipe skillet with additional butter. To make crepe in small skillet, pour 3 tablespoons batter into pan (if using large skillet, use 1/4 cup batter). Immediately tilt and rotate skillet to spread batter over bottom surface. Cook until top surface is dry. Loosen edge with spatula; flip crepe over using fingers. Cook other side about 15 seconds. Turn crepe out of skillet onto clean kitchen towel to cool. Repeat with remaining batter, wiping skillet with butter as needed and stacking crepes as fried.
- To serve immediately, cover crepes with foil; keep warm in preheated 200°F oven. For serving later, wrap crepes in plastic wrap, place in food-storage or freezer plastic bag, and refrigerate up to 3 days or freeze up to 2 months.
- To serve, place Meyer Lemon Chantilly Cream in decorating bag. Place 1 crepe at a time on work surface. Pipe a line of cream down center of crepe. Fold 1 side over cream; fold other side over top. Plate crepes on serving plates; top with raspberries. Store any remaining chantilly cream in refrigerator.
Nutrition Facts : ServingSize 1 Serving
LEMON-VERBENA-PEACH-AND-RASPBERRY SOUP
Since we started our farm, I've rediscovered many vegetables and herbs that are not quite so mainstream. Lemon verbena is one of them. I'd often heard about it but never quite understood its fascination until we began growing it.''
Provided by William Norwich
Categories soups and stews, dessert, side dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 6
Steps:
- In a medium saucepan, bring the water to a boil and add the sugar. Boil 2 minutes. Remove the pan from the heat, add all the lemon-verbena sprigs and submerge them completely in the sugar syrup. Cover and let cool down to room temperature. Add the lime juice and strain into a large bowl.
- In a saucepan of boiling water, heat the peaches for 30 seconds. Transfer to a bowl of ice water and remove the skins. Working with one peach at a time, hold the peach in your hand and make thin slices to the stone all around the fruit. Gently flick off the slices into the sugar syrup with the knife.
- Add the raspberries, cover and refrigerate for 1 hour.
Nutrition Facts : @context http, Calories 233, UnsaturatedFat 0 grams, Carbohydrate 60 grams, Fat 1 gram, Fiber 5 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 7 milligrams, Sugar 52 grams
LEMON & VERBENA TART WITH RASPBERRIES
Impress your guests with an easy, delicious baked lemon tart. The magical sherbet flavour of lemon verbena leaves will take this classic dessert to new heights
Provided by Tommy Banks
Categories Afternoon tea, Dessert
Time 1h30m
Yield Serves 8-10
Number Of Ingredients 11
Steps:
- To make the pastry, beat the butter, half the yolk, sugar and a pinch of salt together with an electric whisk, then gradually whisk in the milk. Tip in the flour and rub together with your fingertips until it just starts to come together. Squash the dough into a ball, wrap in cling film and chill for at least 1 hr. Can be made up to three days ahead.
- On a lightly floured surface, roll out the dough to the thickness of a £1 coin. Use it to line a loose-bottomed 23cm tart tin, leaving the excess hanging over the sides, then prick the base all over with a fork. Return to the fridge, or better still the freezer, and leave to rest for another 30 mins.
- Heat oven to 160C/140C fan/gas 3. Line the tart with baking parchment and fill with ceramic baking beans, rice or dried pulses. Place on a baking tray and bake for 10 mins, then remove from the oven. Discard the paper and bake for another 20 mins. Brush the cooked pastry with the remaining half of the egg yolk, then return to the oven for 5-10 mins until golden. Lift the pastry out onto a cooling rack, and trim the overhang. Once cooled, put the case on the baking tray.
- Meanwhile, make the filling. Put the lemon verbena and cream in a pan, bring to the boil, then turn off the heat and leave to cool. Whizz the cream and leaves together using a hand blender, then pass through a fine sieve to remove any strands of verbena leaf. Whisk the cream with the rest of the filling ingredients, then pour into the pastry case. Put in the oven, making sure not to spill. Bake for 30-35 mins until just set with a slight wobble. Allow to cool. Dust with icing sugar and sprinkle over the zest. Serve the tart in slices with raspberries.
Nutrition Facts : Calories 420 calories, Fat 28 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 17 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein
RASPBERRY PEACH LEMONADE
Time 3h20m
Number Of Ingredients 5
Steps:
- In a medium pot, mix 1 cup of water and sugar. Bring to a boil. Add peaches and raspberries. Cook boiling 5 minutes mixing well. Peaches and raspberries will break down and turn to mush, this is good! Remove from heat and allow to cool for 5 minutes. Transfer warm mixture to a blender. Blend or pulse until smooth and no chunks. Strain mixture through a fine mesh strainer to remove raspberry seeds and any chunks. Add lemon juice and mix well. Place mixture in container with a lid and refrigerate until cool. When ready to serve, add 5 cups of water to lemonade syrup & mix well.
LEMON VERBENA BREAD
Make and share this Lemon Verbena Bread recipe from Food.com.
Provided by Theresa Thunderbird
Categories Breads
Time 1h
Yield 1 large loaf, 6 serving(s)
Number Of Ingredients 13
Steps:
- For the bread cream butter with verbena leaves in a mixer or food processor.
- Add sugar,eggs and milk and beat well.
- Add remaining ingredients and pulse a few times until blended.
- Grease loaf pans (1 large,2 small or 4 mini) and pour in batter.
- Bake at 350º for 30-45 minutes, depending on pan size, or until toothpick inserted in center of bread comes out clean.
- Leave loaf in pan and pour glaze over loaf while still hot.
- Let sit several hours.
- Remove loaf from pan.
- Wrap in foil to ripen overnight if you like, or serve when cool.
- You can also freeze this bread for later use.
- GLAZE: Mix together 1/2 cup sugar and 2 tbsp fresh lemon verbena leaves,finely chopped, with the juice of one lemon.
PEACH SANGRIA WITH RASPBERRIES
A refreshing twist on the classic wine punch. White wine and peach schnapps are floating with white peaches and raspberries. A hit at summer parties! Serve over ice and use a slotted spoon to include sliced peaches and raspberries with each serving. May be topped with 7-Up® or lemon-lime soda for a bubbly drink.
Provided by slsmitty
Categories Drinks Recipes Sangria Recipes
Time 2h15m
Yield 6
Number Of Ingredients 5
Steps:
- Stir white wine, peach schnapps, and orange juice concentrate together in a large pitcher; add peach slices.
- Refrigerate until completely chilled, at least 2 hours; add frozen raspberries just before serving.
Nutrition Facts : Calories 239.6 calories, Carbohydrate 24 g, Fat 0.2 g, Fiber 1.1 g, Protein 0.4 g, Sodium 10.6 mg, Sugar 19.7 g
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