Lemon Verbena Ice Cubes Food

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LEMON VERBENA GRANITA



Lemon Verbena Granita image

Granita is the earliest form of ice cream and is basically flavoured ice that is then "scratched" up with a fork to make it all crystally. It's very refreshing. Lemon verbena has a limey, citrus smell, and according to my friend Jekka, it acts as a relaxant if infused in boiling water, helping you sleep.

Provided by Jamie Oliver

Categories     dessert

Time 3h20m

Yield 4 servings

Number Of Ingredients 10

4 sprigs lemon verbena, washed in cold water
1 lemon, zested
1 tablespoon sugar
3/4 pint (425ml) boiling water
6 ice cubes
2 tablespoons caster sugar
1 eating apple, coarsely grated
1 lemon, juiced
4 dessert spoons creme fraiche
Lemon verbena sprigs, to garnish

Steps:

  • Place a small metal tray into the freezer to chill. Put the lemon verbena, lemon zest, and sugar into the boiling water and allow to infuse for 10 minutes. Add your ice cubes to bring the temperature down and then sieve the liquid into the cold metal tray (keep the lemon zest and verbena for later) and place in the freezer for about 2 hours. Mash with a fork, scratching up the ice, then freeze for a further 2 hours.
  • To prepare the apple compote, put 2 tablespoons of sugar into a small pan and heat on a medium heat until it is syrupy and light caramel color. Finely chop the reserved lemon zest and lemon verbena and add to the caramel with the apple and lemon juice. Mix and cook for a couple of minutes.
  • To serve, spoon a little compote into 4 small shot glasses, then a spoonful of creme fraiche, and finally top with the granita and a small sprig of lemon verbena.

LEMON VERBENA AND MINT TEA - FRENCH VERVEINE AND MINT TISANE



Lemon Verbena and Mint Tea - French Verveine and Mint Tisane image

This is my elderly French neighbour's recipe for a refreshing and popular French tisane, she drinks it almost daily as a digestif, using dried lemon verbena and mint leaves in the winter. Tisanes are popular in France, and most salons de thé serve all manner of wonderful natural tisanes and teas, with exotic herbs and spices, as well as fruit and berries. Nearly all French gardens have Lemon Verbena growing, it also grows wild on the hedgerows this far South in France, and it is added to all manner of things in the kitchen - from soups to sauces, and of course it makes a refreshing and easy drink. This can be served warm or chilled with ice. Garnish with fresh lemon verbena leaves.

Provided by French Tart

Categories     Beverages

Time 5m

Yield 1-2 serving(s)

Number Of Ingredients 7

10 -12 fresh lemon verbena leaves or 1 tablespoon dried lemon verbena
3 -4 fresh mint leaves or 1 teaspoon dried mint
1 strip lemon peel (optional)
boiling water
sugar, to taste
lemon slice, to serve
lemon verbena and mint leaf, to garnish

Steps:

  • Put the fresh herbs (and lemon peel if using) in to a warm teapot. Add the boiling water.
  • Allow to infuse for 5 minutes and serve warm, with sugar to taste and a slice of lemon.
  • To serve chilled, remove the mint and lemon verbena sprigs and refrigerate before serving with ice cubes and fresh sprigs of lemon verbena and mint.

LEMON VERBENA ICE CREAM



Lemon Verbena Ice Cream image

Categories     Milk/Cream     Ice Cream Machine     Egg     Herb     Dessert     Frozen Dessert     Lemon     Summer     Bon Appétit     Brooklyn     New York     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 2 1/2 cups

Number Of Ingredients 5

1 cup heavy whipping cream
1 cup whole milk
1/2 cup sugar, divided
1/4 cup fresh lemon verbena leaves
7 large egg yolks

Steps:

  • Bring cream, milk, 1/4 cup sugar, and lemon verbena just to boil in medium saucepan, stirring until sugar dissolves. Remove from heat; cover and let steep 2 hours.
  • Whisk yolks and 1/4 cup sugar in medium bowl. Return cream mixture to boil. Strain hot cream mixture; gradually whisk into yolk mixture. Return custard to same saucepan. Stir over medium-low heat until custard is thick enough to leave path on spoon when finger is drawn across and thermometer registers 180°F, 3 to 4 minutes (do not boil). Immediately transfer custard to medium bowl. Chill until cold, at least 2 hours.
  • Process custard in ice cream maker according to manufacturer's instructions. Transfer to bowl. Cover; freeze up to 3 days.

LEMON VERBENA ICE CREAM FROM A FRENCH COUNTRY HERB GARDEN



Lemon Verbena Ice Cream from a French Country Herb Garden image

I grow many old fashioned and unusual herbs in my garden in France, and although many people know Lemon Balm, Lemon Verbena is not so well known, which is such a shame! For me the flavour is MUCH more lemony and intense than Lemon Balm - think lemon sherbet, and you have a good idea of what to expect! The plant has graceful pointed leaves that are a gorgeous pale green in colour. Just scrunching a leaf in your hand to release the aromas can help fatigue or a headache. This is an ice cream I came up with to refresh and revive even the most jaded of palates - refreshing and with an amazing lemony zing! You should be able to source Lemon Verbena at any good Farmer's Markets - alternatively, make friends with someone who grows it! (Prep time includes the time to infuse the leaves to extract the flavour.)

Provided by French Tart

Categories     Frozen Desserts

Time 2h30m

Yield 1 Litre, 4-6 serving(s)

Number Of Ingredients 6

2 tea cups fresh lemon verbena leaves, wiped and dried
350 ml whole milk
350 ml double cream or 350 ml whipping cream
125 g caster sugar
5 egg yolks
lemon verbena leaf, to garnish

Steps:

  • In a medium saucepan, warm the lemon verbena leaves with all of the milk, 100ml of the cream and the sugar Press the leaves with the back of a wooden spoon to help the flavours release. Once warm, remove from heat, cover, and let steep for one to two hours.
  • 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 sieve on top.
  • Use a strainer or slotted spoon to skim the lemon verbena from the milk and squeeze the leaves to extract as much liquid as possible back into the saucepan, then discard them. Reheat the lemon verbena infusion then whisk the eggs together and slowing pour in the warm infusion, whisking constantly.
  • Scrape the warmed egg yolks back into the saucepan and cook, stirring continuously with a heatproof spatula, until the custard leaves a clear path on the spatula when you drag your finger across it.
  • Immediately strain the custard into the bowl of cool cream and stir well until cool.
  • Chill thoroughly, then freeze in your ice cream maker according to the manufacturer's instructions. Serve with fresh leaves for garnish and a little lemon syrup drizzled over for a flavour explosion!

LEMON VERBENA ICE CREAM



Lemon Verbena Ice Cream image

Lemon verbena's seductive floral-citrus scent and taste lend energy and grace to ice cream. In this recipe, you'll boil and steep fresh verbena leaves in half-and-half and sugar and, with seven egg yolks and heavy cream, turn the mixture into a custard over heat. Then freeze it in your ice cream maker. The best source for the leaves may be a plant of your own, or try your local farmers' market or nursery.

Provided by Suzanne Hamlin

Categories     ice creams and sorbets, project, dessert

Time 45m

Yield 8 servings, 1/2 cup each

Number Of Ingredients 5

1/4 cup fresh lemon verbena leaves, packed
3/4 cup half-and-half
1/2 cup sugar
7 egg yolks
1 3/4 cups heavy cream

Steps:

  • In heavy stainless-steel pot, combine lemon verbena leaves, half-and-half and 1/4 cup sugar. Bring to a boil, stirring, and remove immediately from heat. Cover, and let steep for 30 minutes.
  • In stainless-steel bowl, whisk together the egg yolks and remaining sugar. While continuously whisking, strain the half-and-half mixture through a fine-meshed sieve into the egg yolks.
  • Return the mixture to the saucepan. Over medium-low heat, stir continuously with wooden spoon until custard thickens, about 2 minutes.
  • Strain custard into a bowl that is sitting in a larger bowl filled with ice cubes and water. Add heavy cream. Cool and chill. Freeze in an ice-cream maker.

Nutrition Facts : @context http, Calories 297, UnsaturatedFat 9 grams, Carbohydrate 16 grams, Fat 25 grams, Fiber 0 grams, Protein 4 grams, SaturatedFat 15 grams, Sodium 35 milligrams, Sugar 15 grams

LEMON VERBENA ICE CREAM



Lemon Verbena Ice Cream image

Heady lemon verbena lends an herbal, floral note to our summer pudding. Be sure to save this recipe for when you've found fresh verbena - dried just won't be the same.

Categories     Milk/Cream     Ice Cream Machine     Egg     Dessert     Freeze/Chill     Kid-Friendly     Frozen Dessert     Lemon     Summer     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes about 1 1/2 quarts

Number Of Ingredients 6

1 cup packed fresh lemon verbena sprigs
2 cups whole milk
1 cup heavy cream
2 large eggs
3/4 cup sugar
Equipment: an ice cream maker

Steps:

  • Bring verbena, milk, cream, and 1/8 teaspoon salt to a simmer in a small heavy saucepan over medium-low heat, then remove from heat and let steep, covered, 30 minutes.
  • Whisk together eggs and sugar until combined, then whisk in verbena mixture. Return mixture to saucepan and cook over medium heat, stirring constantly with a wooden spoon, until custard thickens slightly and registers 175°F on an instant-read thermometer (do not let boil).
  • Immediately strain thourough a fine-mesh sieve into a bowl, pressing on and then discarding solids. Cool custard, stirring occasionally, about 30 minutes, then chill, covered, until cold, at least 2 hours.
  • Freeze custard in ice cream maker, then transfer to an airtight container and put in freezer to harden, about 1 hour.

LEMON VERBENA LEMONADE



Lemon Verbena Lemonade image

Make and share this Lemon Verbena Lemonade recipe from Food.com.

Provided by Chef mariajane

Categories     Beverages

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 6

1 1/4 cups water
1 1/4 cups sugar
1/4 cup lemon verbena leaf
5 cups fresh lemon juice, strained (from 24 lemons)
boiled water, cooled
24 lemon verbena leaves

Steps:

  • Bring sugar to a boil in a small saucepan, stirring to dissolve sugar. Remove from heat and add lemon verbena. Cover, and steep for 15 minutes. Strain through a fine sieve, and let cool thoroughly.
  • Combine lemon juice and lemon verbena syrup in a pitcher. Fill glasses with lemon verbena ice, and divide lemonade among glasses (or cover and refrigerater for up to 3 days).
  • LEMON VERBENA ICE CUBES:.
  • Fill 2 ice trays halfway with water, and freeze. Top each cube with a lemon verbena leaf and cover with water, and freeze for up to a week.

Nutrition Facts : Calories 212.1, Sodium 3, Carbohydrate 59.2, Fiber 0.8, Sugar 46.5, Protein 0.8

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