Lemon Verbena Ice Cups Recipes

Steps:

• Put all the ingredients in a blender (not a food processor); blend on high speed for several minutes. Strain mixture through a fine sieve, pressing any solids dry with the back of a spoon. Pour it into a small container and freeze until solid, about 6 hours.
• To serve, scrape the ice lightly with a soup spoon to create a flaky texture similar to that of a granite. Serve immediately alongside or atop 20 to 24 freshly shucked oysters on the half shell.

Steps:

• Fill 2 ice trays halfway with water, and freeze. Top each cube with a lemon verbena leaf, cover with water, and freeze for up to 1 week.

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.

Steps:

• To make the lemon cups: Trim a very thin slice off of the lemon bottoms so they'll sit sturdy when standing up. Cut off the top 1/3 of the lemon and reserve to cap the cups. Carefully hollow out each lemon with a teaspoon, turning and digging into the pith so the entire inside of the fruit comes out, take care to leave the lemon shell in tact. Chop and mash the lemon pulp and strain into a blender. (You should have about 1 cup of fresh lemon juice, reserve it for the filling.) Freeze the lemon cups in egg cartons, with their lids, at least 1 hour or up to overnight. The frozen shell will prevent the lemon ice from melting too quickly when you serve it.
• To make the ginger syrup: Combine the sugar, water, and ginger in a pot over medium heat. Gently simmer and stir for 2 minutes until the sugar is dissolved and the ginger fragrant ¿ do not allow the syrup to boil or get dark. Remove from heat, cover, and steep until cool.
• Fill a blender with crushed ice, pour in the reserved cup of fresh lemon juice, add the ginger syrup (remove the big pieces of ginger), and process until slushy. Add the lemon zest and blend again. Freeze for 1 hour to firm it up a bit. Scoop the lemon ginger ice into the prepared lemon cups, garnish with mint leaves, top with the lemon cap, and serve. Serve in egg cups for a great presentation.

Steps:

• Make your Earl Grey tea, with loose tea or tea bags, if you must! Then add the dried lemon verbena, or 10 large fresh lemon verbena leaves, stir well and allow to infuse for 10 minutes.
• Put the freshly brewed Earl Grey tea, single cream and milk into a pan and bring to a simmer. Meanwhile, whisk the egg yolks and sugar together until they thicken and pale. Remove the milk mixture from the heat, then whisk it into the egg mix.
• Put the whole lot back onto a gentle heat until it thickens, stirring very regularly. On no account should you let this boil, otherwise the eggs will scramble. Set it aside to cool with a dampened circle of greaseproof paper on the top, to stop a skin forming.
• When cool, either churn in an ice cream maker, adding the whipping cream towards the end of churning, or pour into a freezer-proof container, then cover it and freeze until half frozen. At this point, scoop it into a bowl, then whisk up the whipping cream and fold it into the ice cream. Put it back into the freezer until it is of ice cream consistency. You can repeat this as often as you can be bothered, to reduce the amount of crystals in the finished ice cream.
• Remove from the freezer at least 10 minutes before serving. Store for up to 3 months in the freezer.

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.

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.

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!

Steps:

• Combine flour, lemon verbena leaves, baking powder, and salt; set aside.
• Beat butter in a large bowl with an electric mixer on medium speed for 30 seconds.
• Add sugar, eggs, and vanilla. Beat until well combined.
• Add half of the flour mixture. Beat until combined.
• Stir in remaining flour mixture with a wooden spoon until combined.
• Drop dough by rounded teaspoonfuls 2 inches apart on an ungreased cookie sheet.
• Bake in a 350 degree F (180 degree C ) oven for 8 to 10 minutes or until edges are lightly browned.
• Remove to wire racks and cool.
• Makes 36. Store in an airtight tin for up to 5 days.

Steps:

• Combine sugar and water in a small saucepan; bring to a boil. Cook 1 minute or until sugar dissolves. Cool sugar syrup completely.
• Cook lemon verbena leaves in boiling water 1 minute. Drain and plunge into ice water; drain.
• Combine sugar syrup and verbena leaves in a blender; process until smooth. Cover and chill overnight. Strain sugar syrup through a fine sieve into a bowl.
• Place 2/3 cup ice into each of 6 tall glasses; add 1 cup brewed tea and 2 tablespoons sugar syrup to each serving, stirring to combine. Garnish with mint leaves and lemon wedges, if desired.

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.

Steps:

• Prepare the ice milk: heat milk and 3/4 cup sugar in a heavy pan until bubbles form around the milk edges, then remove from heat. Crush lemon verbena leaves in your fists. Add to milk; steep 5 minutes. Taste the mixture; add more leaves if desired. Strain and chill.
• Whip the egg whites to soft peaks, slowly add 2 tablespoons sugar and continue to whip until peaks are shiny. Whisk the egg whites into the milk mixture and pour into an ice cream machine. Freeze according to the manufacturer's instructions.
• Make the granita: in a pan, bring 3/4 cup water and 6 tablespoons sugar to a boil. Remove from heat and cool. Purée halved berries in a food processor; strain.
• In a bowl, mix together strawberries, sugar syrup and lemon juice. Taste and add more sugar or lemon juice if needed. Pour into a wide shallow container, and place in the freezer for an hour. Remove the granita and scrape the ice with a fork. Repeat every hour six times, until granita is fluffy and icy.
• To serve, toss quartered strawberries with the remaining 2 tablespoons sugar. Let sit 5 minutes. Scoop lemon verbena ice milk into chilled dessert bowls, and sprinkle the strawberry granita over the top. Garnish with fresh strawberry slices.