Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Lemon Verbena Syllabub for Lazy Summer Days or Dinner Parties! Recipe
    Lost? Site Map

    Lemon Verbena Syllabub for Lazy Summer Days or Dinner Parties!

    Lemon Verbena Syllabub for Lazy Summer Days or Dinner Parties!. Photo by French Tart

    1/5 Photos of Lemon Verbena Syllabub for Lazy Summer Days or Dinner Parties!

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 5 mins

    2 hrs

    5 mins

    French Tart's Note:

    Just the job when it is hot and humid, a simple and elegant dessert to finish off a special summer dinner party outside and under the stars! This is also a wonderful accompaniment for fresh summer berries or gently poached fruits. Try to make sure that you give these little syllabubs plenty of time to chill and set before serving. Serve with a squirt of Chantilly cream and some fresh Lemon Verbena leaves as a garnish. Lemon Verbena is a very lemony herb, think of fizzy lemon sherbet (as in Barratt’s Sherbet Dipper) and you will have an idea of the taste!

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Serves: 4

    Yield:

    Syllabubs

    Units: US | Metric

    • 500 ml double cream
    • fresh lemon verbena (About 1 tea cup)
    • 2 lemons, juice of
    • 125 g caster sugar

    Directions:

    1. 1
      Mix the sugar with the lemon juice until the sugar is dissolved.
    2. 2
      Boil the cream with the lemon verbena. When boiling, add the sweetened lemon juice (use fresh lemons, or it might curdle) and stir until mixed.
    3. 3
      Sieve and pour into serving glasses. Chill for at least two hours.
    4. 4
      Serve with cream and some fresh Lemon Verbena leaves for a garnish.

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Lemon Verbena Syllabub for Lazy Summer Days or Dinner Parties!

    Serving Size: 1 (182 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 566.6
     
    Calories from Fat 424
    74%
    Total Fat 47.1 g
    72%
    Saturated Fat 29.3 g
    146%
    Cholesterol 174.6 mg
    58%
    Sodium 48.6 mg
    2%
    Total Carbohydrate 36.8 g
    12%
    Dietary Fiber 0.0 g
    0%
    Sugars 31.9 g
    127%
    Protein 2.7 g
    5%

    Ideas from Food.com

    “Everything

    Everything Holidays

    Pop a bottle, cook some special dishes and celebrate the season.

    Advertisement


    Food.com Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes