Lemon Verbena Syllabub for Lazy Summer Days or Dinner Parties!

READY IN: 2hrs 5mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 500
    ml double cream
  • fresh lemon verbena (About 1 tea cup)
  • 2
    lemons, juice of
Advertisement

DIRECTIONS

  • Mix the sugar with the lemon juice until the sugar is dissolved.
  • 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.
  • Sieve and pour into serving glasses. Chill for at least two hours.
  • Serve with cream and some fresh Lemon Verbena leaves for a garnish.
Advertisement