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
LEMON SYLLABUB
A quick dessert than can be as indulgent or as healthy as you want, experiment with your favourites
Provided by Good Food team
Categories Dessert, Dinner, Lunch, Supper, Treat
Time 10m
Number Of Ingredients 5
Steps:
- Whip the cream and sugar together until soft peaks form. Stir in the wine, most of the lemon zest and the juice. Spoon into glasses or bowls, sprinkle with the remaining zest and serve with almond thins or berries.
Nutrition Facts : Calories 329 calories, Fat 29 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 15 grams sugar, Protein 2 grams protein, Sodium 0.05 milligram of sodium
LEMON SYLLABUB
I love this recipe. It is a delightful pudding for the end of a lasrge meal. We usually have it on boxing day as another option to Christmas Pud. The prep time includes the 30 min. chill time.
Provided by Belle Vix
Categories Dessert
Time 45m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Pour the cream into a bowl and whip until it just holds its shape.
- Place the egg whites into a separate bowl and whisk them (I use an electric hand whisk) until stiff.
- Add the sugar 1 tbsp at a time, whisking well between additions until the mixture is smooth and glossy but still stiff.
- Gently fold the finely grated lemon rind into the whipped cream, along with the lemon juice and egg whites until everythiong is well mixed.
- Spoon into 4 serving glasses and chill.
- for 30 minutes Garnish with lemon rind and serve with dessert biscuits.
LEMON SYLLABUB
This is a deliciously light, creamy, sophisticated little dessert from days gone by. I first tasted it at a supper given by a lecturer in seventeenth-century literature when I was at college, and it took our tastebuds right back to the Restoration. It can be prepared as either a parfait or a punch--please note that either version contains alcohol, so you may not want to serve this to younger family members.
Provided by SARAH-NEKO
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 45m
Yield 6
Number Of Ingredients 8
Steps:
- Whip the cream and sugar in a chilled bowl, until the cream begins to thicken. Gradually whip in the white wine, lemon juice, and lemon zest. Continue to whip until light and fluffy, but not grainy. Cover the mixture and chill until serving time.
- Serve in chilled parfait glasses, garnished with a dash of nutmeg, a sprig of mint, and a slice of lemon. Syllabub should be eaten with a small spoon, and savored.
Nutrition Facts : Calories 223.3 calories, Carbohydrate 24.6 g, Cholesterol 54.3 mg, Fat 14.9 g, Fiber 2.7 g, Protein 1.5 g, SaturatedFat 9.2 g, Sodium 17.4 mg, Sugar 17 g
LEMON VERBENA SYLLABUB FOR LAZY SUMMER DAYS OR DINNER PARTIES!
Just the job when it is hot and humid, a simple and elegant dessert to finish off a special summer dinner party outside and under the stars! This is also a wonderful accompaniment for fresh summer berries or gently poached fruits. Try to make sure that you give these little syllabubs plenty of time to chill and set before serving. Serve with a squirt of Chantilly cream and some fresh Lemon Verbena leaves as a garnish. Lemon Verbena is a very lemony herb, think of fizzy lemon sherbet (as in Barratt's Sherbet Dipper) and you will have an idea of the taste!
Provided by French Tart
Categories Dessert
Time 2h5m
Yield 4 Syllabubs, 4 serving(s)
Number Of Ingredients 4
Steps:
- Mix the sugar with the lemon juice until the sugar is dissolved.
- Boil the cream with the lemon verbena. When boiling, add the sweetened lemon juice (use fresh lemons, or it might curdle) and stir until mixed.
- Sieve and pour into serving glasses. Chill for at least two hours.
- Serve with cream and some fresh Lemon Verbena leaves for a garnish.
Nutrition Facts : Calories 566.7, Fat 47.2, SaturatedFat 29.4, Cholesterol 174.7, Sodium 48.7, Carbohydrate 36.8, Fiber 0.1, Sugar 31.9, Protein 2.7
LUSCIOUS LEMON VERBENA SYLLABUB
Serve this luscious Lemon Verbena Syllabub dessert cream in pretty glasses, as is -or- layered with a homemade herb or fruit sorbet or simply accompanied with fresh fruits and berries of the season! A lovely finale for a special occasion meal. Very quick and easy to prepare.
Provided by BecR2400
Categories Dessert
Time 5m
Yield 1 1/2 cups cream
Number Of Ingredients 4
Steps:
- Whip the cream until soft peaks form, then add a few tablespoons of the lemon verbena syrup. Gradually add as much syrup as you can without deflating the cream.
- Gently fold in the freshly squeezed lemon juice, as desired.
- Serve the syllabub cream in dessert glasses, as is or layered with sorbet or fresh fruit. Garnish (right before serving) with fresh Lemon Verbena leaves.
Nutrition Facts : Calories 547.4, Fat 58.7, SaturatedFat 36.5, Cholesterol 217.4, Sodium 60.3, Carbohydrate 4.4, Sugar 0.2, Protein 3.2
LEMON SYLLABUB (HEALTHIER OPTION INCLUDED)
I just love watching reality cooking shows and one of my favourites is a British show called "Come Dine With Me". So many times they have made this dessert called syllabub and I've always wanted to know how. Please note that there is a healthy option listed as the last step. This recipe is from a British cooking magazine. Enjoy!
Provided by Nif_H
Categories Dessert
Time 10m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Whip the cream and sugar together until soft peaks form.
- Stir in the wine, most of the lemon zest and the juice.
- Spoon into glasses or bowls, sprinkle with the remaining zest and serve with cookies on the side or berries on top.
- Drop some calories - try using half 0% fat Greek yogurt, half cream for a healthier dessert.
Nutrition Facts : Calories 307.1, Fat 26.2, SaturatedFat 16.3, Cholesterol 97.1, Sodium 27.9, Carbohydrate 15.5, Fiber 0.2, Sugar 12.9, Protein 1.5
LEMON CURD SYLLABUB
A simple but nice dessert. I use my homemade lemon, lime or orange curd for this. I like it best with gingersnap cookies but you can use lemon or shortbread biscuits/cookies. The almonds you toast in a dry frying pan.
Provided by PetsRus
Categories Dessert
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Set out 4 serving glasses and crumble a biscuit in each one, use half of the wine to moisten the crumbs.
- Whip the cream together with the sugar until you have soft peaks.
- Fold in the remaining wine, after that the lemon curd, try to achieve a marbled effect.
- Spoon into the glasses, sprinkle with the almonds, garnish with the mint and serve.
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.
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
LEMON VERBENA SYRUP
Provided by Anton Nocito
Categories Spritzer Non-Alcoholic Herb Cocktail Party Spring Summer Chill Party Boil Drink
Yield Makes about 3 cups
Number Of Ingredients 3
Steps:
- In a medium saucepan set over medium heat, bring the water and sugar to a boil. Add the lemon verbena leaves and cover the pan. Steep for 15 minutes.
- Strain the syrup through a fine-mesh strainer, discard the leaves, and let cool. Store the syrup in an airtight container in the refrigerator for up to 4 days.
- Cherry Verbena Soda
- For one drink, fill a tall glass with ice. Add 1 tablespoon of the Lemon Verbena Syrup, 2 tablespoons of Sour Cherry Syrup , and a few dashes of acid phosphate or lemon juice or citric acid solution. Top with seltzer and mix gently. Garnish with lemon verbena leaves and maraschino cherries, if desired.
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