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 serving (1 each) equals 100 calories, trace fat (trace saturated fat), 0 cholesterol, 1 mg sodium, 26 g carbohydrate, trace fiber, trace protein.
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.