LEMON VERBENA SIMPLE SYRUP
An intensely fragrant syrup that combines citrus, floral, and woody notes into a flavor-booster for cocktails, mocktails, and sorbets. Your kitchen is going to smell amazing. Store in the refrigerator for up to 1 month.
Provided by foodelicious
Categories Side Dish Sauces and Condiments Recipes Syrup Recipes
Time 41m
Yield 8
Number Of Ingredients 3
Steps:
- Combine water, sugar, and lemon verbena leaves in a small saucepan. Bring to a boil, stirring until sugar dissolves. Simmer for 1 minute. Remove from heat and let syrup steep, about 30 minutes.
- Pour syrup into a sterilized glass jar through a mesh strainer to remove lemon verbena leaves; let cool.
Nutrition Facts : Calories 97.5 calories, Carbohydrate 25.1 g, Protein 0.1 g, Sodium 1 mg, Sugar 25 g
VANILLA BEAN SIMPLE SYRUP
Provided by Bobby Flay
Time 45m
Yield 1 cup
Number Of Ingredients 2
Steps:
- Combine the sugar and 1/2 cup water in a small saucepan. Bring to a boil over high heat and cook until sugar has melted, about 3 minutes. Add the vanilla bean and seeds. Let cool to room temperature, then remove the vanilla bean. Transfer the syrup to a bowl, cover and chill until cold.
LEMON VERBENA SYRUP
Provided by Anton Nocito
Categories Spritzer Non-Alcoholic Herb Cocktail Party Spring Summer Chill Party Boil Drink
Yield Makes about 3 cups
Number Of Ingredients 3
Steps:
- In a medium saucepan set over medium heat, bring the water and sugar to a boil. Add the lemon verbena leaves and cover the pan. Steep for 15 minutes.
- Strain the syrup through a fine-mesh strainer, discard the leaves, and let cool. Store the syrup in an airtight container in the refrigerator for up to 4 days.
- Cherry Verbena Soda
- For one drink, fill a tall glass with ice. Add 1 tablespoon of the Lemon Verbena Syrup, 2 tablespoons of Sour Cherry Syrup , and a few dashes of acid phosphate or lemon juice or citric acid solution. Top with seltzer and mix gently. Garnish with lemon verbena leaves and maraschino cherries, if desired.
LEMON & VERBENA TART WITH RASPBERRIES
Impress your guests with an easy, delicious baked lemon tart. The magical sherbet flavour of lemon verbena leaves will take this classic dessert to new heights
Provided by Tommy Banks
Categories Afternoon tea, Dessert
Time 1h30m
Yield Serves 8-10
Number Of Ingredients 11
Steps:
- To make the pastry, beat the butter, half the yolk, sugar and a pinch of salt together with an electric whisk, then gradually whisk in the milk. Tip in the flour and rub together with your fingertips until it just starts to come together. Squash the dough into a ball, wrap in cling film and chill for at least 1 hr. Can be made up to three days ahead.
- On a lightly floured surface, roll out the dough to the thickness of a £1 coin. Use it to line a loose-bottomed 23cm tart tin, leaving the excess hanging over the sides, then prick the base all over with a fork. Return to the fridge, or better still the freezer, and leave to rest for another 30 mins.
- Heat oven to 160C/140C fan/gas 3. Line the tart with baking parchment and fill with ceramic baking beans, rice or dried pulses. Place on a baking tray and bake for 10 mins, then remove from the oven. Discard the paper and bake for another 20 mins. Brush the cooked pastry with the remaining half of the egg yolk, then return to the oven for 5-10 mins until golden. Lift the pastry out onto a cooling rack, and trim the overhang. Once cooled, put the case on the baking tray.
- Meanwhile, make the filling. Put the lemon verbena and cream in a pan, bring to the boil, then turn off the heat and leave to cool. Whizz the cream and leaves together using a hand blender, then pass through a fine sieve to remove any strands of verbena leaf. Whisk the cream with the rest of the filling ingredients, then pour into the pastry case. Put in the oven, making sure not to spill. Bake for 30-35 mins until just set with a slight wobble. Allow to cool. Dust with icing sugar and sprinkle over the zest. Serve the tart in slices with raspberries.
Nutrition Facts : Calories 420 calories, Fat 28 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 17 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein
More about "vanilla bean kulfi with raspberry lemon verbena syrup and berries recipes"
MIXED BERRIES WITH LEMON VERBENA CREAM RECIPE | BON …
From bonappetit.com
ASTRAY RECIPES: KULFI
From astray.com
LEMON VERBENA SABAYON | LEMON RECIPES | SBS FOOD
From sbs.com.au
RECIPE: LEMON VERBENA SIMPLE SYRUP | THE KITCHN
From thekitchn.com
VANILLA BEAN KULFI WITH RASPBERRY-LEMON VERBENA SYRUP AND BE
From astray.com
ASTRAY RECIPES: RASPBERRY-LEMON VERBENA BUTTER
From astray.com
VANILLA BEAN KULFI WITH CITRUS RECIPE - THE WASHINGTON POST
From washingtonpost.com
VANILLA BEAN KULFI WITH RASPBERRYLEMON VERBENA SYRUP AND BE
From myrecipescrapbook.com
VANILLA BEAN KULFI WITH RASPBERRY LEMON VERBENA SYRUP …
From tfrecipes.com
VANILLA BEAN KULFI WITH RASPBERRY-LEMON VERBENA SYRUP AND …
From recipenet.org
VANILLA BEAN KULFI WITH RASPBERRYLEMON VERBENA SYRUP AND BE
From myrecipescrapbook.com
VANILLA KULFI WITH RASPBERRY-LEMON VERBENA SYRUP AND BERRIES
From cookingindex.com
VANILLA BEAN KULFI WITH RASPBERRY-LEMON VERBENA SYRUP AND BE
From bigoven.com
5-MINUTE HOMEMADE VANILLA SIMPLE SYRUP - FORK IN THE KITCHEN
From forkinthekitchen.com
VANILLA BEAN - ALLRECIPES
From allrecipes.com
THE HERBAL HARVEST: 3 LEMON VERBENA RECIPES - MOTHER EARTH LIVING
From motherearthliving.com
VANILLA BEAN SYRUP - LOVE IN MY OVEN
From loveinmyoven.com
VANILLA BEAN KULFI WITH RASPBERRY-LEMON VERBENA SYRUP AND …
From foodnetwork.cel30.sni.foodnetwork.com
You'll also love