Updated Thursday, April 27th, 2006
Total Time: 4.25
Yield: 6 servings
In a small saucepan over medium heat, combine sugar, juice, water, zest, and chopped lemon verbena leaves. Bring to a simmer, stirring occasionally, until the sugar dissolves. Remove from heat and cool to room temperature. Strain the mixture into a shallow baking dish and freeze 1 hour.
Remove baking dish from freezer, scrape the mixture with a fork, and return to freezer 15 minutes. Repeat cycle of scraping and freezing twice more, scraping one last time before filling frozen lemon cups. Garnish with whole lemon verbena leaves.
In this issue: Summer Off the Beaten Path
Comments maybe edited for length and clarity.
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