Lemon Verbena Bread Food

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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 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 VERBENA DRINK



Lemon Verbena Drink image

Fast and refreshing, I found this recipe during my search to use some of the lemon verbena I have growing in the garden.

Provided by Sandi From CA

Categories     Beverages

Time 15m

Yield 1 liter

Number Of Ingredients 4

1 liter still mineral water
2 sprigs lemon verbena
5 leaves of fresh mint
3 tablespoons honey

Steps:

  • Bring water to a boil and remove from heat.
  • Add lemon verbena, mint and honey.
  • Infuse for 10 minutes, then strain.
  • Cool and serve over ice.

Nutrition Facts : Calories 191.5, Sodium 3.8, Carbohydrate 51.9, Fiber 0.1, Sugar 51.7, Protein 0.2

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 POUND CAKE WITH STRAWBERRIES



Lemon Verbena Pound Cake with Strawberries image

Categories     Cake     Citrus     Egg     Dessert     Bake     Strawberry     Lemon     Gourmet

Number Of Ingredients 16

For cake
1 cup cake flour (not self-rising)
1/2 teaspoon baking powder
1/4 teaspoon salt
3 tablespoons finely chopped fresh lemon verbena or 1 tablespoon freshly grated lemon zest
1 tablespoon freshly grated lemon zest
1 stick (1/2 cup) unsalted butter, softened
1 cup granulated sugar
3 large eggs
3/4 teaspoon vanilla
2 tablespoons milk
2 tablespoons fresh lemon juice
For glaze
1/2 cup plus 1 tablespoon confectioners' sugar
1 tablespoon fresh lemon juice
Accompaniment: strawberries

Steps:

  • Make cake:
  • Preheat oven to 325°F. and butter and flour a 1-quart kugelhopf pan, knocking out excess flour.
  • In a bowl whisk together flour, baking powder, salt, verbena (or zest), and zest. In another bowl with an electric mixer beat butter and sugar until light and fluffy. Beat in eggs, 1 at a time, beating well after each addition, and beat in vanilla. Beat in half of flour mixture. Beat in milk and lemon juice and beat in remaining flour mixture until just combined.
  • Spoon batter into pan, smoothing top, and bake in middle of oven 45 to 55 minutes, or until golden brown on top and a tester comes out clean. Cool cake in pan on a rack 15 minutes and invert onto rack to cool completely.
  • Make glaze while cake is cooling:
  • In a small bowl whisk confectioners's sugar, a little at a time, into lemon juice until smooth and thick.
  • When cake is completely cooled, drizzle glaze over cake and let it drip down sides. Cake may be made 1 day ahead and chilled, covered.
  • Serve cake at room temperature with strawberries.

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