Lemon Verbena Sorbet Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

LEMON SORBET IN LEMON CUPS



Lemon Sorbet in Lemon Cups image

Provided by Valerie Bertinelli

Categories     dessert

Time 4h45m

Yield 8 servings (5 cups)

Number Of Ingredients 3

2 1/2 cups water
2 cups plus 2 tablespoons sugar
12 lemons

Steps:

  • Combine the water and 2 cups of the sugar in a small saucepot. Bring to a boil over high heat and cook until the sugar is just dissolved. Remove from the heat and let cool completely.
  • Set a strainer over a 2-cup liquid measure.
  • Cut off the top quarter of 8 lemons, then cut a very thin slice from the bottom to make a flat base. Squeeze the juice from the lemon tops into the liquid measure; discard the tops and bottoms.
  • Stand up a cut lemon and, using a paring knife, cut around the inner edge of the peel, so you cut the flesh away from the peel. Switch to a spoon and use the incision as a guide to scoop out all the flesh from the inside of the lemon, leaving behind a lemon "cup." Place the flesh in the strainer over the liquid measure and squeeze out all the juice. Repeat with the other 7 lemons. Freeze the lemon cups until ready to serve.
  • Zest and juice the remaining 4 lemons; reserve 1 tablespoon zest for the topping. You'll need 2 cups of fresh lemon juice in all; if you have any excess, store it in the fridge or freezer for future use.
  • Mix together the cooled simple syrup and the 2 cups lemon juice. Pour the mixture into an ice cream machine and freeze following the manufacturer's instructions. Remove the sorbet to an airtight container and hold in the freezer for at least 2 hours before serving.
  • On a small plate, mix together the reserved lemon zest and the remaining 2 tablespoons sugar. Spread the mixture in an even layer and set aside for at least 30 minutes to dry out slightly.
  • When ready to serve, scoop the sorbet into the frozen lemon cups and top with sugared lemon zest. Serve immediately.

LEMON SORBET



Lemon Sorbet image

Lovely Lemon Sorbet to cleanse your palate after a meal!

Provided by FLASHDANCE16

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time P1DT1h15m

Yield 6

Number Of Ingredients 6

1 lemon's peel, finely diced
1 cup water
½ cup sugar
½ cup lemon juice
½ cup carbonated mineral water
6 strips of lemon zest, for garnish

Steps:

  • In a saucepan, stir together the diced lemon peel, 1 cup of water and sugar. Bring to a boil, then reduce heat to medium and simmer for 5 minutes. Remove from the heat, and allow to cool.
  • In a pitcher or bowl, stir together the lemon syrup with peel, lemon juice and mineral water. Pour into an ice cream maker, and freeze according to the manufacturer's instructions. Garnish each serving with a twist of lemon peel.
  • If you do not have an ice cream maker, you may freeze it in a tall canister. Freeze for 1 1/2 hours. Remove and stir with a whisk. Return to the freezer and stir about once every hour for about 4 hours. The more times you stir, the more air will be incorporated, resulting in a lighter finished product.

Nutrition Facts : Calories 71 calories, Carbohydrate 18.9 g, Fiber 0.4 g, Protein 0.1 g, Sodium 0.6 mg, Sugar 17.3 g

PEACH AND LEMON VERBENA SORBET



Peach and Lemon Verbena Sorbet image

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

2/3 cup sugar
4 strips lemon zest (each about 2 inches by 1/2 inch)
3 sprigs fresh lemon verbena
2 1/2 pounds ripe yellow peaches, peeled
2 tablespoons vodka or grappa

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.

SORBET A LA VERVEINE - HOMEMADE LEMON VERBENA SORBET



Sorbet a La Verveine - Homemade Lemon Verbena Sorbet image

Nothing could be tastier, or simpler, than this vibrant and refreshing lemon verbena sorbet on a hot summer's day. Wonderful! From 'The Herbfarm Cookbook'. Cook time is chill time. Note: For variation, you can make a lovely Scented Geranium Sorbet. Or, try an herbal addition. The pure flavor of lemon verbena blends well with other herbs. Herb Additions-- For a compound herb flavor, grind any of the following with the lemon verbena leaves and sugar: 1 cup sweet cicely leaves, 6 rose geranium leaves, 1/4 cup French or Mexican tarragon leaves, or 1/4 cup mint leaves.

Provided by BecR2400

Categories     Frozen Desserts

Time 2h15m

Yield 1 quart of Lemon Verbena Sorbet, 8 serving(s)

Number Of Ingredients 5

1 cup gently packed fresh lemon verbena leaf (or substitute 16 medium-size scented geranium leaves, such as old-fashioned rose or Mabel Gray lemon)
1 cup superfine sugar
1/4 cup fresh lemon juice
3 cups cold water
fresh herb (optional herb additions, grind any of the following with the lemon verbena leaves and sugar, 1 cup s)

Steps:

  • Grind the lemon verbena leaves or scented geranium leaves (and fresh herbs, if using, such as: 1 cup sweet cicely leaves, 6 rose geranium leaves, 1/4 cup French or Mexican tarragon leaves, or 1/4 cup mint leaves) and sugar together in a food processor until the mixture turns into a bright green paste, about 30 seconds; stop to scrape down the sides as necessary.
  • Add the lemon juice and process for 15 seconds longer, then add the water.
  • Strain the resulting liquid through a fine sieve to remove any bits of leaf.
  • Freeze in an ice cream maker according to the manufacturer's directions.
  • Note: If you don't have an ice cream maker, you can strain and freeze, stirring every half an hour until done.

Nutrition Facts : Calories 98.4, Sodium 3, Carbohydrate 25.5, Sugar 25.1

SOUR-CHERRY AND LEMON-VERBENA SHERBET



Sour-Cherry and Lemon-Verbena Sherbet image

Fragrant lemon verbena makes a lovely partner for tart cherries in this lip-smacking sorbet.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 3h50m

Yield Makes about 1 quart

Number Of Ingredients 5

3/4 cup sugar
3/4 cup water
2 tablespoons packed fresh lemon-verbena leaves
1 1/4 pounds fresh or thawed frozen sour cherries, pitted (about 3 cups)
1 cup whole milk

Steps:

  • Bring sugar and water to a boil in a small saucepan, stirring until sugar has dissolved. Remove from heat and add lemon verbena. Let steep 15 minutes. Pour through a fine sieve set over a bowl; discard solids. Refrigerate syrup until cold, about 15 minutes.
  • Puree cherries and lemon-verbena syrup in a blender until smooth. Transfer mixture to a bowl and stir in milk. Cover and refrigerate until cold, at least 1 hour and up to 2 hours.
  • Chill a loaf pan in freezer at least 10 minutes. Freeze and churn cherry mixture in an ice cream maker according to manufacturer's directions, then transfer to pan. Cover with plastic wrap and freeze until hardened, at least 2 hours; sherbet can be frozen up to 2 weeks ahead.

LEMON VERBENA BREAD



Lemon Verbena Bread image

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

1/2 cup unsalted butter
1/4 cup fresh lemon verbena leaf, chopped
1 sugar
2 large eggs
1 pinch salt
1/2 cup milk
1 1/2 cups sifted flour
1 teaspoon baking powder
1 grated lemon, rind of
1/4 cup chopped nuts (optional)
1/2 cup sugar
2 tablespoons fresh lemon verbena leaves, finely chopped
1 lemon, juice of

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.

LEMON SORBET



Lemon Sorbet image

Whether you serve it in chilled bowls or scoop it into cut lemon halves, this creamy four-ingredient sorbet is both sweet and tart. It makes a delightfully refreshing finish to any meal. -Goldene Petersen, Brigham City, Utah

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield about 2 cups.

Number Of Ingredients 5

1 cup sugar
1 cup water
3 tablespoons grated lemon zest
3/4 cup lemon juice
Optional: Cookie cups, lemon wedges and additional lemon zest

Steps:

  • Place sugar and water in a small saucepan; bring to a boil over medium heat, stirring constantly. Reduce heat; simmer, uncovered, 2 minutes. Cool completely. , Stir in lemon zest and juice. Fill cylinder of ice cream maker no more than two-thirds full; freeze according to manufacturer's directions. , Transfer sorbet to a freezer container, allowing headspace for expansion. Freeze until firm, about 4 hours. If desired, serve in cookie cups with lemon wedges and top with additional lemon zest.

Nutrition Facts : Calories 138 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 36g carbohydrate (34g sugars, Fiber 0 fiber), Protein 0 protein.

More about "lemon verbena sorbet recipes"

STRAWBERRY-LEMON SORBET - RECIPE - FINECOOKING
strawberry-lemon-sorbet-recipe-finecooking image
Add the corn syrup; stir to combine. Chill in the refrigerator until cold, about 30 minutes. Put the strawberry purée, 1 cup of the simple syrup, the lemon verbena, and guar gum (if using) in a blender. Blend until smooth. Strain the mixture through the fine-mesh …
From finecooking.com


LEMON VERBENA SORBET RECIPE | CHOCOLATE & ZUCCHINI
lemon-verbena-sorbet-recipe-chocolate-zucchini image
Ingredients. 15 grams (about 2 cups) fresh lemon verbena leaves, rinsed and gently patted dry ; 180 grams (1 cup minus 2 tablespoons) unrefined cane sugar (the soft kind, not granulated) ; one large organic lemon, scrubbed ; 1 tablespoon limoncello …
From cnz.to


RECIPE: PLUM SORBET WITH LEMON VERBENA CREAM - KITCHN
recipe-plum-sorbet-with-lemon-verbena-cream-kitchn image
2010-08-11 1 cup whipping cream. Chop and bruise the lemon verbena. Put sugar in a small saucepan with 1/2 cup water and stir to dissolve as it comes to a simmer over low heat. Let it simmer for just a couple minutes. Stir in the lemon verbena and take …
From thekitchn.com


LEMON VERBENA RECIPES: 35 WAYS TO USE LEMON VERBENA
lemon-verbena-recipes-35-ways-to-use-lemon-verbena image
Savory lemon verbena recipes. ~ Add to white fish fillets cooked en papillote. ~ Make lemon verbena vinegar. ~ Insert a handful in the steamer when steaming chicken breasts. ~ Add it to a marinade for a ceviche. ~ Add it to the brine for pork chops. ~ …
From cnz.to


LEMON VERBENA SORBET | SNOWDON HOUSE
lemon-verbena-sorbet-snowdon-house image
2021-04-08 Grind the lemon verbena leaves and sugar together in a food processor until the mixture turns into a green paste (about 30 seconds). Scrape down the sides as necessary. Add the Lemon Verbena Vinegar and process for 15 more seconds, …
From snowdonhouse.ca


SIMPLE SUMMER RECIPES: LEMON VERBENA SORBET
simple-summer-recipes-lemon-verbena-sorbet image
3/4c. fresh lemon juice (~3 lemons) or to taste. 2-3 T. of minced lemon verbena. Combine the sugar and water in a small saucepan over low heat to create a simple syrup. Stir until the sugar dissolves, then raise the heat and boil for 1 minute. …
From mikeswindow.com


OLIVE OIL AND LEMON VERBENA SORBET - GREAT BRITISH CHEFS
olive-oil-and-lemon-verbena-sorbet-great-british-chefs image
Method. print recipe. 1. Combine the vodka, water, sugar, lemon verbena, lemon juice and zest together in a liquidiser. Blitz together, then gradually add the olive oil until the mixture forms an emulsion. 2 tbsp of vodka. 480g of sugar. 120ml of lemon juice, …
From greatbritishchefs.com


10 BEST LEMON VERBENA RECIPES | YUMMLY
10-best-lemon-verbena-recipes-yummly image
2022-06-23 lemon verbena, fresh pineapple, granulated sugar, lemon juice and 1 more Rhubarb Pie (Speculoos Cookie Dough) and Strawberry Salad with Lemon Verbena On dine chez Nanou egg, verbena, whole milk, butter, flour, vanilla sugar, …
From yummly.com


LEMON VERBENA SORBET – LUVMYRECIPE.COM
lemon-verbena-sorbet-luvmyrecipecom image
2016-06-15 Make 1 cup of Lemon Verbena tea, using 2 tea bags and leave it to cool. Slice small sections from the bottom of each lemon, without breaking through the pith. This will ensure your lemon cups stand upright. Cut a larger section from the …
From luvmyrecipe.com


LEMON VERBENA SORBET RECIPE | GOOD FOOD
2022-04-02 Set aside to cool completely and allow the flavour to infuse. Strain to remove the leaves. Zest and juice lemon. Strain juice into sugar syrup. Add zest and stir until combined. Pour mixture into stainless-steel container and cover with foil. Freeze for two hours. Remove mixture from freezer and use a fork to break up ice crystals.
From goodfood.com.au
Category Dessert
Total Time 1 hr 30 mins


LEMON VERBENA SORBET RECIPE | CHOCOLATE & ZUCCHINI
Nov 12, 2014 - Fresh lemon verbena is a recent newcomer to my herb repertoire. I was familiar with plain dried verbena, a popular … Nov 12, 2014 - Fresh lemon verbena is a recent newcomer to my herb repertoire. I was familiar with plain dried verbena, a popular … Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch ...
From pinterest.ca


CLAIRE PTAK’S RECIPE FOR RASPBERRY LEMON VERBENA SORBET
2016-07-09 1 First, make a sugar syrup to flavour the sorbet. In a small saucepan, heat the water and 250g of the caster sugar over a medium heat, stirring occasionally until dissolved. Turn off the heat ...
From theguardian.com


LEMON VERBENA: FROM SORBET TO SOAP - THE NEW YORK TIMES
1997-07-09 7 egg yolks. 1 3/4 cups heavy cream. 1. In heavy stainless-steel pot, combine lemon verbena leaves, half-and-half and 1/4 cup sugar. Bring to a …
From nytimes.com


LEMON VERBENA SORBET - WOW. - FIVE APPLE FARM: GROWING IT …
2009-07-28 Grind the lemon verbena leaves and sugar together in a food processor until the mixture turns into a bright green paste, about 30 seconds; stop to scrape down the sides as necessary. Add the lemon juice and process for 15 seconds longer, then add the water. Strain the resulting liquid through a fine sieve to remove any bits of leaf. Freeze in an ice cream maker according to the manufacturer ...
From fiveapple.farm


MEYERS LEMON VERBENA - THERESCIPES.INFO
Mrs. Meyer's Lemon Verbena Multi-Surface Everyday Cleaner hot www.mrsmeyers.com. Lemon Verbena Multi-Surface Everyday Cleaner In Stock $4.29 16 fl oz, 473mL 4.4 (42) Write a review Add to Wish List Choose scent: Lemon Verbena Details Ingredients Quick and easy multi-surface spray removes stuck-on dirt from nonporous surfaces throughout the house and leaves a fresh, garden …
From therecipes.info


HOW TO MAKE LUSCIOUS HOMEMADE LEMON SORBET - THE FED UP …
2021-03-17 Instructions. Place inner lining of ice cream maker into freezer. In a medium sized saucepan bring water and sugar to a boil, over medium heat, stirring often until sugar has dissolved. Remove from heat and add lemon zest. Cover with a lid and let stand for 10 mins. To the pan add lemon juice and stir well.
From thefedupfoodie.com


SPARKLING LEMON SORBET RECIPE | LEITE'S CULINARIA
2021-07-24 In a small saucepan over medium heat, combine the lemon zest, sugar, and still water and bring to a boil. Simmer until syrupy, 3 to 5 minutes. Using a fine-mesh sieve, strain the syrup into a bowl and discard the zest. Stir in the lemon juice and the carbonated water. Chill the mixture until cold, at …
From leitesculinaria.com


OLIVE OIL AND LEMON VERBENA SORBET - FILIPPO BERIO | FILIPPO BERIO
Method: Put the sugar, vodka, lemon juice, lemon zest and lemon verbena into a blender and blitz, then slowly pour in the olive oil to create an emulsion. Remove the sorbet mixture from the blender and immediately churn in an ice cream machine. Once the sorbet is three quarters of the way through the churning process, remove the mixture from ...
From filippoberio.co.uk


HOW TO MAKE TRADITIONAL ITALIAN LEMON SORBET - RECIPES FROM ITALY
2021-08-12 Step 3) – Place water, sugar and lemon zest in a saucepan. Cook over low heat for about 5 minutes, stirring constantly, until the sugar has dissolved completely. Turn off the fire and let it cool. Step 4) – Now if necessary filter the lemon juice with a colander then add …
From recipesfromitaly.com


LEMON VERBENA SORBET FROM FROZEN DESSERTS BY FRANCISCO MIGOYA
For the Lemon Verbena Infusion: Warm the lemon juice slightly and steep the lemon verbena in the lemon juice. Do not let the juice get hotter than 65°C / 149°F, otherwise the verbena’s flavor will become bitter. Steep for 5 minutes. Once the lemon verbena is steeped, strain it out and measure the amount of lemon juice needed. For the Sorbet
From app.ckbk.com


LEMON VERBENA SORBET – RECIPES NETWORK
2017-05-03 In a food processor, grind the lemon verbena leaves and sugar together in a food processor until the mixture turns into a bright green paste, about 30 seconds. Stop to scrape down the sides as necessary. Add the lemon juice and process for 15 seconds longer, then add the water. Strain the resulting liquid through a fine sieve to remove any bits ...
From recipenet.org


LEMON VERBENA ICE CREAM - DAVID LEBOVITZ
2008-07-08 In a medium saucepan, warm the lemon verbena leaves with the milk, 1/2 cup (125ml) of the cream, the sugar, and a pinch of salt. Once warm, remove from heat, cover, and let steep for one hour. To make the ice cream custard, pour the remaining cream into a large bowl set in a larger bowl of ice water, and put a mesh strainer on top.
From davidlebovitz.com


HOW TO MAKE PERFECT LEMON SORBET | DESSERT | THE GUARDIAN
2011-07-28 1. Put 250g sugar into a pan with 250ml boiling water and heat, stirring, until the sugar has dissolved. Allow to bubble for a couple of minutes until slightly thickened, then set aside and allow ...
From theguardian.com


MY MELON SORBET INFUSED WITH LEMON VERBENA - LEEKS AND HIGH …
2020-07-31 Make the herb infusion, add hot water ( 80C not boiling) to a boil with the lemon verbena and let steep overnight. Strain and disregard the leaves. Blend the melon till juice consistency. Add to the strained infused water the sugar and boil to make simple syrup. Let cool. Add half of the cooled syrup in the fruit juice. To check the level of ...
From leeksandhighheels.com


LEMON VERBENA SORBET RECIPE | CHOCOLATE & ZUCCHINI
Nov 12, 2014 - Fresh lemon verbena is a recent newcomer to my herb repertoire. I was familiar with plain dried verbena, a popular …
From pinterest.ca


LEMON VERBENA SORBET | LEMON SORBET, LIME SORBET, SORBET RECIPES
May 7, 2015 - Nothing but vibrant and refreshing,­ it’s lemon heaven. May 7, 2015 - Nothing but vibrant and refreshing,­ it’s lemon heaven. May 7, 2015 - Nothing but vibrant and refreshing,­ it’s lemon heaven. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe ...
From pinterest.com


RECIPES WITH LEMON VERBENA - THERESCIPES.INFO
Directions Step 1 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. Step 2 Pour syrup into a sterilized glass jar through a mesh strainer to remove
From therecipes.info


LEMON VERBENA SORBET - BIGOVEN.COM
In the bowl of a blender or food processor, combine the lemon verbena leaves and the sugar. Using a vegetable peeler, shave three strips of zest from the lemon, and add them in. Process until finely ground. Transfer to a mixing bowl, add the juice of the lemon, the limoncello if using, and 600 ml (2 1/2 cups) cold water. Whisk to combine, cover ...
From bigoven.com


LEMON SORBET - ITALIAN RECIPES BY GIALLOZAFFERANO
How to prepare Lemon sorbet. To prepare your lemon sorbet start by placing the egg white in a bowl and whisk 1. When the egg white is semi-whipped, you will notice as a little froth will form on the surface, sprinkle 2 tbsp of sugar over them and continue whisking all the while 2. As soon as the mixture becomes white and frothy it is ready ...
From giallozafferano.com


LEMON VERBENA SORBET | THE SPLENDID TABLE
1 cup superfine sugar. 1/4 cup freshly squeezed lemon juice. 3 cups cold water. Grind the lemon verbena leaves and sugar together in a food processor until the mixture turns into a bright green paste, about 30 seconds; stop to scrape down the sides as necessary. Add the lemon juice and process for 15 seconds longer, then add the water.
From splendidtable.org


CREAMY LEMON CUP SORBET - JUSTINE COOKS VEGAN
2022-04-11 To make the sorbet, remove frozen lemons and coconut cream cubes. Allow to thaw for about 20 minutes. Place into a high speed blender with lemon juice, maple syrup and lemon essential or zest (optional) Blending until smooth. If you using a high speed blender like a vitamix, use the tamper to push down as go.
From justinecooksvegan.com


LEMON VERBENA-BUTTERMILK SHERBET RECIPE | MYRECIPES
Step 1. Combine first 3 ingredients in a saucepan, stirring until sugar dissolves. Bring to a boil; boil 2 minutes. Remove from heat; let stand 30 minutes. Pour syrup through a fine sieve into a bowl; discard solids. Stir in buttermilk, rind, and salt; chill 1 hour. Advertisement.
From myrecipes.com


PEACH AND LEMON VERBENA SORBET - EATDRINKGARDEN.COM
Lemon Verbena Peach Sorbet. Makes 1 quart . 2 ½ lbs. peaches (about 8)- peeled, pitted and sliced. 1 cup water. 2/3 cup sugar. ¼ cup lemon juice (about the juice of 1 lemon) 6 lemon verbena leaves, tied in a bundle with kitchen twine . In a saucepan over medium heat, simmer water, sugar and lemon verbena bundle until sugar dissolves. Stir ...
From eatdrinkgarden.com


SUMMER TREATS: FORAGED BERRY SORBET WITH LEMON VERBENA
Instructions. In a large saucepan, combine berries, water, sugar and lemon juice and bring to a simmer. Simmer gently for 5 minutes and remove from heat. Add lemon verbena sprigs and allow to steep in cooling fruit base until room temperature. Remove verbena sprigs and puree fruit base until smooth.
From nittygrittylife.com


Related Search