Lemon Verbena Ice Cups Recipe
- 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
- 1. 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.
1 each: 100 calories, trace fat (trace saturated fat), 0mg cholesterol, 1mg sodium, 26g carbohydrate (25g sugars, trace fiber), trace protein
Reviews for Lemon Verbena Ice Cups
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.