Lemon Verbena Ice Cups Recipe

Lemon Verbena Ice Cups Recipe photo by Taste of Home

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For a refreshing summer dessert, try these delicious ice cups. They are so easy to prepare and are so pretty garnished with lime peel and lemon verbena.—Taste of Home Test Kitchen, Greendale, Wisconsin

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Lemon Verbena Ice Cups Recipe

Prep: 20 min. + chilling Freeze: 4 hours

Yield: 12 Servings

20 240 260

Ingredients

1-1/2 cups sugar
5 cups water, divided
1/3 cup lime juice
1/4 cup lemon juice
1 tablespoon minced fresh lemon verbena leaves
Limes and lemons, halved and pulp removed
Lime peel and additional lemon verbena leaves, optional

Directions

In a saucepan, combine sugar and 1 cup water; bring to a boil. Boil and stir until sugar is dissolved. Remove from the heat; cool. Add juices, lemon verbena and remaining water. Cover and refrigerate overnight. When ready to freeze, pour mixture into the cylinder of an ice cream freezer; freeze according to manufacturer's directions. Spoon into lime and lemon cups. Garnish with lime peel and lemon verbena if desired. Yield: 12 servings.

Editor's Note: Verify that flowers are edible and have not been treated with chemicals.

Nutritional Facts 1 serving (1 each) equals 100 calories, trace fat (trace saturated fat), 0 cholesterol, 1 mg sodium, 26 g carbohydrate, trace fiber, trace protein.

Originally published as Lemon Verbena Ice Cups in Birds & Blooms August/September 1998, p55