- 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
- 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.
Originally published as Lemon Verbena Ice Cups in Birds & Blooms August/September 1998, p55
This recipe pairs well with a sweet white wine.
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