cooking.nytimes.com
Lemon Verbena Ice Cream Recipe
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
lemon verbena, half and half, sugar, egg yolks, heavy cream
cooking.nytimes.com
Lemon-Verbena-Peach-and-Raspberry Soup Recipe
Since we started our farm, I've rediscovered many vegetables and herbs that are not quite so mainstream Lemon verbena is one of them I'd often heard about it but never quite understood its fascination until we began growing it.''
water, sugar, lime juice, peaches, raspberries
cooking.nytimes.com
Nectarine and Peach Jam With Lemon Verbena Recipe
This is refrigerator jam, allowing you to skip the fuss and time of canning Here, you’ll use a method from Christine Ferber, one of France’s eminent jam makers She calls for macerating the fruit in sugar overnight so the juices release, then straining the liquid from the bowl and cooking that down to a syrup before re-adding the fruit
lemon, nectarines, lemon verbena