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Tuesday, February 24, 2015

Lemon Verbena Syllabub For Lazy Summer Days Or Dinner Parties!

Total Time: 2 hrs 5 mins Preparation Time: 2 hrs Cook Time: 5 mins

Ingredients

  • 500 ml double cream
  • fresh lemon verbena (about 1 tea cup)
  • 2 lemons, juice of
  • 125 g caster sugar

Recipe

  • 1 mix the sugar with the lemon juice until the sugar is dissolved.
  • 2 boil the cream with the lemon verbena. when boiling, add the sweetened lemon juice (use fresh lemons, or it might curdle) and stir until mixed.
  • 3 sieve and pour into serving glasses. chill for at least two hours.
  • 4 serve with cream and some fresh lemon verbena leaves for a garnish.

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