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Lemon Verbena Ice Cups Recipe

Lemon Verbena Ice Cups Recipe

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
TOTAL TIME: Prep: 20 min. + chilling Freeze: 4 hours YIELD:12 servings

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

  • 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.
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.

Wine Pairings

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.