Lemon Verbena Ice Cups Recipe

Lemon Verbena Ice Cups Recipe
Lemon Verbena Ice Cups Recipe photo by Taste of Home
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Lemon Verbena Ice Cups Recipe

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

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

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.
Originally published as Lemon Verbena Ice Cups in Birds & Blooms August/September 1998, p55

Nutritional Facts

1 each: 100 calories, 0 fat (0 saturated fat), 0 cholesterol, 1mg sodium, 26g carbohydrate (25g sugars, 0 fiber), 0 protein.

  • 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.
Editor's Note: Verify that flowers are edible and have not been treated with chemicals.
Originally published as Lemon Verbena Ice Cups in Birds & Blooms August/September 1998, p55

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