LEMON VERBENA RECIPES RECIPES

Name: Lemon Verbena Drink
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 1 liter
Ingredients: 1 liter still mineral water; 2 sprigs lemon verbena; 5 leaves of fresh mint; 3 tablespoons honey

LEMON VERBENA DRINK RECIPE - FOOD.COM

Lemon Verbena Drink Recipe - Food.com image

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

Total Time 15 minutes

Prep Time 5 minutes

Cook Time 10 minutes

Yield 1 liter

Number Of Ingredients 4

Ingredients

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, FatContent 0, SaturatedFatContent 0, CholesterolContent 0, SodiumContent 3.8, CarbohydrateContent 51.9, FiberContent 0.1, SugarContent 51.7, ProteinContent 0.2

LEMON CUSTARDS WITH LEMON VERBENA RECIPE | EPICURIOUS

Lemon Custards with Lemon Verbena Recipe | Epicurious image

(POTS DE CREME AU CITRON ET A LA VERVEINE) Often used to make herb tea and liqueurs in Provence, the fragrant herb lemon verbena gives a nice lift to these rich, silky lemon custards. Look for fresh lemon verbena at farmers' markets and nurseries; dried lemon verbena can be found at specialty foods stores.

Provided by EPICURIOUS.COM

Yield Serves 6

Number Of Ingredients 7

Ingredients

1 cup water
14 2- to 2 1/2-inch-long fresh or dried lemon verbena leaves (optional)
10 2 x 1/2-inch strips lemon peel (yellow part only)
6 tablespoons sugar
1 1/2 cups whipping cream
6 large egg yolks
1 teaspoon fresh lemon juice

Steps:

Preheat oven to 325°F. Combine first 3 ingredients in medium saucepan. Boil until mixture is reduced to 1/2 cup, about 4 minutes. Add sugar; simmer until mixture is reduced to 1/3 cup, about 3 minutes. Stir in cream. Whisk yolks to blend in medium bowl. Gradually whisk in hot cream mixture. Whisk in lemon juice.
Strain custard through sieve into 4-cup measuring cup. Divide among six 2-cup ramekins or soufflé dishes. Cover ramekins with foil. Place ramekins in 13 x 9 x 2-inch metal baking pan. Add enough hot water to pan to come halfway up sides of ramekins.
Bake custards until just set, about 45 minutes. Remove pan from oven; let custards cool in water in pan. Transfer ramekins to refrigerator. Chill at least 4 hours or overnight. Serve chilled.

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