Lunch: Lemon Verbena-Buttermilk Sherbet Recipe | MyRecipes
Recipe by Ruth Cousineau Hands-on: 10 min. Total: 2 hr. 10 min.OK, so lemon verbena isn't a fruit--but it does add fruity flavor to this lovely dessert. Its floral aroma and taste soften the tang of the buttermilk.
This recipe includes fertility superfoods such as:
Health and fertility benefits of Lemon Verbena-Buttermilk Sherbet Recipe | MyRecipes
Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to.
Ingredients
1 cup granulated sugar
3/4 cup water
3 tablespoons packed, coarsely chopped lemon verbena
2 1/2 cups cold whole-milk buttermilk
1 tablespoon grated lemon rind
Dash of salt
Lemon rind strips (optional)
Instructions
Combine first 3 ingredients in a saucepan, stirring until sugar dissolves. Bring to a boil; boil 2 minutes. Remove from heat; let stand 30 minutes. Pour syrup through a fine sieve into a bowl; discard solids. Stir in buttermilk, rind, and salt; chill 1 hour.
Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon sherbet into a freezer-safe container; cover and freeze 1 hour or until firm. Garnish with lemon rind strips, if desired.
Reviews
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Nutrition Facts
Serving Size: 8
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
