LEMON VERBENA SIMPLE SYRUP
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
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
SORBET A LA VERVEINE - HOMEMADE LEMON VERBENA SORBET
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
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
BLUEBERRY AND LEMON VERBENA SORBET
Blueberry and lemon verbena sorbet tastes like berry-dotted lemon curd.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 4 cups
Number Of Ingredients 3
Steps:
- Process the blueberries and 2 tablespoons water in a food processor until smooth, about 2 minutes. Transfer to a large bowl. Stir in lemon juice and syrup.
- Pour mixture through a fine sieve into another large bowl; discard solids. Freeze in an ice cream maker according to manufacturer's instructions. Transfer sorbet to an airtight container; freeze at least 4 hours or up to 1 week before serving.
LEMON VERBENA SORBET
Provided by Food Network
Categories dessert
Time 10m
Yield 1 quart, 8 servings
Number Of Ingredients 4
Steps:
- 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 of leaf. Freeze in an ice-cream maker according to the manufacturer's direction.
LEMON SORBET IN LEMON CUPS
Provided by Valerie Bertinelli
Categories dessert
Time 4h45m
Yield 8 servings (5 cups)
Number Of Ingredients 3
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 VERBENA CHEESECAKE
With its exquisite lemon-oil fragrance, lemon verbena adds a sophisticated accent to a creamy vanilla cheesecake. Lemon verbena is also a perfect complement to strawberries. A generous quantity of fruit and a delicate slice of cheesecake makes for a balanced finish to a special meal.
Provided by Food Network
Categories dessert
Time 5h10m
Yield 16 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 325 degrees F.
- Coat a 9-inch springform pan with cooking spray. Wrap the outside of the pan with a double thickness of foil. Put a kettle of water on to boil for the water bath.
- To make crust: Pulse vanilla wafers in a food processor into fine crumbs. Add oil and pulse to blend. Press crumb mixture evenly into bottom of prepared pan. (Rinse and dry the workbowl.)
- To make filling: Process cottage cheese in food processor until very smooth and silky, stopping to scrape down the sides once or twice. Add cream cheese and process until smooth. Add 1 cup sugar, cornstarch, lemon juice, vanilla and salt; process until well blended. Add eggs and pulse several times just until mixed in. Sprinkle in lemon verbena (or lemon balm); mix with a rubber spatula. (Do not process.) Scrape the filling into the crust-lined pan.
- Place the cheesecake in a shallow roasting pan and pour in enough boiling water to come 1 inch up the outside of the springform pan. Bake until the edges are set but the center quivers slightly, 50 to 55 minutes. Turn off the oven. Let the cheesecake cool in the oven, with the door ajar, for 1 hour.
- Remove foil from pan. Cover cheesecake with plastic wrap and refrigerate until chilled, at least 2 hours.
- To make topping: About 1/2 hour before serving, rinse strawberries. Set aside 3 whole berries for garnish; hull remaining berries and slice into a bowl. Sprinkle with 2 tablespoons sugar and toss to coat. Let stand until strawberries are juicy, 20 to 30 minutes.
- To serve, place cheesecake on a serving platter and run a knife around the inside edge of the pan; remove pan rim. Make 3 lengthwise cuts in each whole berry; press lightly and arrange fanned berries in the center of the cheesecake. Garnish with a sprig of lemon verbena (or lemon balm). Cut cheesecake into slices and place on dessert plates. Top each serving with strawberries and juice and garnish with another lemon verbena (or lemon balm) sprig.
Nutrition Facts : Calories 177 calorie, Fat 6 grams, SaturatedFat 3 grams, Cholesterol 54 milligrams, Sodium 212 milligrams, Carbohydrate 25 grams, Fiber 2 grams, Protein 7 grams
LEMON SORBET
Steps:
- Bring the water and sugar to a boil in a small saucepan, remove from the heat, and cool. Combine the syrup with the lemon and zest and pour into the bowl of an ice cream machine. Freeze according to the manufacturer's instructions. After the sorbet is made, transfer to an airtight container. Cover tightly and freeze until ready to serve.
LEMON SORBET
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
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
LEMON VERBENA SYRUP
Provided by Suzanne Hamlin
Categories condiments, project
Time 45m
Yield 3 cups
Number Of Ingredients 4
Steps:
- In large stainless-steel pot, combine the wine, water and sugar. Over medium heat, bring to a boil, stirring until sugar dissolves. Reduce the heat to a low boil and cook about 10 minutes, until the syrup reduces by half, to 3 cups. Remove from heat, stir in the lemon verbena leaves, cover pan halfway and let steep until cool.
- Transfer to a capped bottle or covered bowl and refrigerate, for as long as a week. Strain lemon verbena leaves from the chilled syrup before using it as a sweetener for lemonade or ice tea, as a base for a spritzer or as a topping for cut fresh fruit.
Nutrition Facts : @context http, Calories 360, UnsaturatedFat 0 grams, Carbohydrate 60 grams, Fat 0 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 9 milligrams, Sugar 51 grams
LEMON SORBET
Provided by Bryan Miller
Categories ice creams and sorbets, dessert
Time 40m
Yield 10 servings
Number Of Ingredients 7
Steps:
- With a sharp paring knife, cut off the tops of the lemons (about one inch). With a teaspoon, remove the pulp from the lemons, being careful not to damage the shells.
- Extract the juice from the lemon pulp by pressing it through a sieve into a bowl. Reserve one cup of the juice.
- Put lemon shells including tops on a tray in the freezer.
- To make the sorbet, combine water and sugar in a heavy saucepan, and bring mixture to a boil. Boil for three minutes.
- Remove saucepan from heat and add lemon juice and lemon rind. Allow to cool.
- Put mixture into sorbet machine and freeze according to manufacturer's instructions.
- Beat the egg white and fold into the sorbet. Store in freezer.
- Just before serving, fill the lemon shells with the sorbet, decorate each with a mint leaf, and replace the tops.
Nutrition Facts : @context http, Calories 141, UnsaturatedFat 0 grams, Carbohydrate 37 grams, Fat 0 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 10 milligrams, Sugar 32 grams
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.
More about "lemon verbena sorbet recipes"
LEMON VERBENA SORBET RECIPE | CHOCOLATE & ZUCCHINI
From cnz.to
Estimated Reading Time 4 mins
RECIPE: PLUM SORBET WITH LEMON VERBENA CREAM | KITCHN
From thekitchn.com
HOW TO MAKE TRADITIONAL ITALIAN LEMON SORBET
From recipesfromitaly.com
LEMON VERBENA SORBET | THE SPLENDID TABLE
From splendidtable.org
LEMON VERBENA RECIPES - BON APPéTIT RECIPE | BON APPéTIT
From bonappetit.com
RECIPE: LEMON VERBENA SIMPLE SYRUP | KITCHN
From thekitchn.com
LEMON SORBET | FRUIT RECIPES | JAMIE MAGAZINE
From jamieoliver.com
LEMON VERBENA ICE CREAM - DAVID LEBOVITZ
From davidlebovitz.com
LEMON VERBENA SORBET | THEJAMESKITCHEN
From thejameskitchen.wordpress.com
LEMON VERBENA RECIPES: 35 WAYS TO USE LEMON VERBENA
From cnz.to
LEMON VERBENA SORBET - BIGOVEN.COM
From bigoven.com
You'll also love