I got these beautiful locally grown Pink Lemons and Lemon Verbena from the Farmers Market so I thought of Lemon Verbena Water Ice since it’s already heating up in sunny Phoenix Arizona. It’s easy to make and comes out delicious, light and refreshing.
Ingredients for about 6 servings
1 bunch of lemon verbena – chop very fine about 1/2 a teaspoon and leave the rest whole
1 cup fresh squeezed lemon juice plus all of the zest from the lemon grated ( I used 4 bigger and very juicy lemons)
1 1/2 cup sugar
1 1/2 cup water
Bring the water and sugar to a boil with the lemon verbena (minus the 1/2 teaspoon of chopped)
Reduce to simmer and let it go about five minutes.
Turn off heat and let it sit till just warm.
Remove verbena branches and throw away the branches.
Pour sugar water in a freezable container. Add the lemon juice, zest, and 1/2 teaspoon of finely chopped lemon verbena.
Set in freezer. Fluff about six or seven hours latter with a spoon. Over the course of the next fourteen hours you need to fluff the ice mixture up about three more times. I thought the texture becomes most perfect on day two after one day of sitting.
Enjoy! It’s really delicious! It’s the most refreshing water ice I ever tried!