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
- 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
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
Reviews for Lemon Verbena Ice Cups
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review