- 1 cup lemon verbena leaves
- 1 cup fine sugar
- 1 ¼ cup Lemon Verbena Vinegar
- 2 cups cold water
Grind the lemon verbena leaves and sugar together in a food processor until the mixture turns into a green paste (about 30 seconds). Scrape down the sides as necessary.
Add the Lemon Verbena Vinegar and process for 15 more seconds, then add water.
Pour pureed mixture into an ice cream maker and freeze according to the maker’s instructions. Serve immediately.
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