Lemonverbenamojito Recipes

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THE BEST LEMON VINAIGRETTE

This is one of my favorite salad dressings. It works for a simple salad or with crispy Parmesan chicken with a cool salad on top.

Provided by lukeder101

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Vinaigrette Dressing Recipes

Time 10m

Yield 8

Number Of Ingredients 8



The Best Lemon Vinaigrette image

Steps:

  • Whisk red wine vinegar, Dijon mustard, oregano, garlic, salt, and black pepper together in a small bowl. Slowly stream olive oil into the vinegar mixture while whisking briskly. Beat lemon juice into the mixture.
  • Pour dressing into a sealable jar or bottle, seal, and shake until emulsified.

Nutrition Facts : Calories 127.6 calories, Carbohydrate 1.9 g, Fat 13.5 g, Fiber 0.1 g, Protein 0.1 g, SaturatedFat 1.9 g, Sodium 214.2 mg, Sugar 0.1 g

¼ cup red wine vinegar
2 tablespoons Dijon mustard
1 teaspoon dried oregano
1 clove garlic, minced
½ teaspoon kosher salt
¼ teaspoon ground black pepper
½ cup olive oil
2 tablespoons fresh lemon juice

LEMON VERBENA MOJITO

From Post Moderne Brasserie in Washington D.C. You can also replace the citrus rum with a citrus vodka.

Provided by AmandaInOz

Categories     Beverages

Time 5m

Yield 1 serving(s)

Number Of Ingredients 5



Lemon Verbena Mojito image

Steps:

  • Muddle verbena leaves, lemon slices and the 1 ounce of simple syrup in shaker.
  • Add citrus rum and ice. Shake vigorously.
  • Pour into tumbler (do not strain), and top with club soda.

Nutrition Facts : Calories 6.1, Fat 0.1, Sodium 0.4, Carbohydrate 2, Fiber 0.6, Sugar 0.5, Protein 0.2

10 -12 lemon verbena leaves
3 lemon slices
1 ounce simple syrup
1 1/2 ounces citrus-infused rum
club soda, to top

LEMON VERBENA GRANITA

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



Lemon Verbena Granita image

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.

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

VERMICELLI WITH LEMON CREAM SAUCE

My daughter likes tart and lemony things so I created this lemon cream sauce for pasta which is ready in mere minutes if you're using vermicelli. Adjust lemon juice and zest quantities to your liking.

Provided by barbara

Time 15m

Yield 2

Number Of Ingredients 7



Vermicelli with Lemon Cream Sauce image

Steps:

  • Fill a large pot with lightly salted water and bring to a rolling boil. Stir in vermicelli pasta and return to a boil. Cook pasta uncovered, stirring occasionally, until the pasta is tender yet firm to the bite, 3 to 4 minutes.
  • Meanwhile, wash lemon under hot water and dry. Use a microplane to grate off the zest of half the lemon. Juice the entire lemon.
  • Heat cream over low heat in a pot until hot, about 3 minutes. Stir in lemon zest. Add lemon juice, a little at a time, while stirring constantly. Season with vegetable bouillon granules, salt, and pepper and remove from heat. Allow to cool slightly.
  • Mix egg yolks with 2 tablespoons hot lemon cream and stir until well combined. Return sauce to the stove and stir in egg yolk mixture. Heat but do not allow to boil otherwise the egg will set. Mix in basil.
  • Drain verimicelli and add to sauce. Mix, and serve.

Nutrition Facts : Calories 575.3 calories, Carbohydrate 50.4 g, Cholesterol 327.1 mg, Fat 38.9 g, Fiber 4.6 g, Protein 12.7 g, SaturatedFat 22.4 g, Sodium 49.2 mg, Sugar 2.2 g

½ (8 ounce) package vermicelli pasta
1 large organic lemon
¾ cup heavy cream
1 teaspoon instant vegetable bouillon granules
salt and freshly ground black pepper to taste
2 large egg yolks
1 tablespoon fresh basil, chopped, or more to taste

LIME MOJITO RECIPE BY TASTY

Here's what you need: lime, fresh mint, agave nectar, white rum, ice, soda water

Provided by Crystal Hatch

Categories     Drinks

Time 30m

Yield 1 serving

Number Of Ingredients 6



Lime Mojito Recipe by Tasty image

Steps:

  • To a tall glass, add lime slices and mint. Muddle until juicy.
  • Add agave, rum, ice, and top with soda water. Stir to combine.
  • Garnish with a lime wheel and a sprig of mint.
  • Enjoy!

Nutrition Facts : Calories 139 calories, Carbohydrate 19 grams, Fat 0 grams, Fiber 1 gram, Protein 0 grams, Sugar 14 grams

3 slices lime, plus 1 wheel for garnish
1 sprig fresh mint, plus 1 for garnish
1 tablespoon agave nectar, or honey
1 ½ oz white rum
ice, as needed
soda water, as needed

LEMON VERBANA OR LEMON BALM PESTO

Light and lemony, this pesto makes a perfect pasta sauce in the spring. Serve on high-protein rotini to create a main dish. Also excellent as a sandwich spread or on crackers as an appetizer. Lemon verbana or lemon balm pesto is more delicate than traditional basil pesto, but makes a lovely seasonal treat. Lemon balm is a perennial herb that is very easy to grow and lovely enough for the front garden. It's an excellent example of an ornamental plant that requires very little care, yet can provide you with free food for years after you plant it. Take cuttings freely; like most herbs, the balm will produce fresh new leaves when pinched back. Let it seed in in the fall, then the next spring pull any unwanted new plants to make a big batch of lemon-balm pesto. Freeze what you don't use within two or three days.

Provided by Sharon123

Categories     < 30 Mins

Time 18m

Yield 8 1/4 cup servings

Number Of Ingredients 8



Lemon Verbana or Lemon Balm Pesto image

Steps:

  • Rinse lemon balm well in a bowl of water. Let it soak until needed.
  • Grate parmesan if needed.
  • Peel garlic. Set up your food processor with the cutting blade or use a blender. Turn the machine on and drop the garlic in while the blade is turning. Turn off when garlic is minced, after about 10 seconds.
  • Rinse the lemon balm well and pat dry with towel. Remove leaves and put in food processor or blender. Put walnuts and salt on top of leaves. Process until finely chopped but still a bit rough.
  • With the machine going, slowly pour in olive oil.
  • Stop the machine and add parmesan cheese. Process briefly to mix. Taste. Add salt and pepper as needed.
  • To serve, stir pesto into hot cooked pasta or spread on bread or crackers. Eat warm or at room temperature.
  • Refrigerate or freeze any extra.
  • Enjoy!

4 garlic cloves
2 cups lemon balm leaves, tightly packed (or lemon verbana leaves)
1 cup shelled walnuts
1 teaspoon salt
1 cup extra virgin olive oil
6 ounces parmesan cheese, grated
fresh ground black pepper
salt

LEMON VERBENA MARTINI

Savor the garden-fresh flavor of lemon verbena in this refreshing cocktail.

Provided by Martha Stewart

Yield Makes 1

Number Of Ingredients 4



Lemon Verbena Martini image

Steps:

  • Fill a cocktail shaker with ice. Add vodka and vermouth; shake. Strain into a chilled martini glass. Garnish with lemon verbena.

Ice cubes
2 ounces Lemon Verbena Vodka
Splash of dry vermouth
Lemon verbena, for garnish

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Top Asked Questions

How to make lemon Mojito?
Learn how to make Lemon Mojito! In a mortar & pestle, add mint leaves along with the lemon wedges and ½ teaspoon sugar and crush until the juices are released. In a bowl, add the crushed mint leaves, lemon juice, sugar, salt, water/soda along with chaat masala and mix well.
How do you make Mexican Lemon Verbena tea?
Recipe to prepare a delicate, fragrant Mexican lemon verbena tea (té de cedrón) which is lightly sweetened with natural honey. Delicious served hot or iced. Place the 3 lemon verbena leaves in the 4 cups of water. Boil for 15 minutes. Serve hot or iced with a teaspoon of honey in each glass for sweetness.
What to do with lemon verbena?
Here are 5 ways to use it: Make a lemon verbena tisane, as I did. Make a simple syrup and use it in everything from ice cream to cocktails. Speaking of cocktails, you could try a Lemon Verbena Gin and Tonic or a Lemon Verbena and Orange Blossom Fizz. Try a lemon verbena cream to accompany this plum sorbet.
What is in a Limoncello Mojito?
This Limoncello Mojito is a way to make a uniquely refreshing drink with this famous citrus liqueur! The limoncello adds a pure lemon flavor that’s impossible to get from lemon juice alone. Ingredients:Mint, lime juice, simple syrup, Limoncello, white rum, soda water Get Recipe Gin Mojito Want to make a mojito but there’s no rum in sight?

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