Lemon Verbena Syllabub for Lazy Summer Days or Dinner Parties!

Syllabub is a traditional English dessert that dates back to the 16th century. It was originally made by frothing milk or cream with wine or cider. Lemon verbena adds a refreshing twist to this classic dessert.

This is vegetarian and gluten free recipe. Dish can be prepared in 130 minutes. Even a beginner can handle preparing this dish. Number of ingredients: 6.

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Easy

Lemon Verbena Syllabub for Lazy Summer Days or Dinner Parties!

Cooking Method: Chilling, Whipping Cuisine: British, European Courses: Beverage, Dessert, Dinner Recipe Keys: Gluten Free Vegetarian

Difficulty: Beginner Prep Time 10 min Rest Time 120 min Total Time 2 hrs 10 mins

Servings: 4 Calories: 720

Best Season: Summer

Ingredients

Servings

• 1 cup Lemon verbena leaves
• 1 teaspoon Lemon zest
• 2 tablespoon Lemon juice
• ¹⁄₄ cup Granulated sugar
• 1 cup Heavy cream
• ¹⁄₂ cup Sparkling wine or champagne

Instructions

1. In a bowl, combine the lemon verbena leaves, lemon zest, lemon juice, and granulated sugar. Stir until the sugar dissolves.
2. In a separate bowl, whip the heavy cream until soft peaks form.
3. Gently fold the whipped cream into the lemon verbena mixture.
4. Divide the mixture into serving glasses and refrigerate for at least 2 hours.
5. Before serving, pour sparkling wine or champagne over the syllabub.
6. Garnish with additional lemon verbena leaves if desired.
7. Serve chilled and enjoy!

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 180kcal

% Daily Value *

Total Fat 12g19%

Total Carbohydrate 18g6%

Sugars 16g

Protein 1g2%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.