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Categories:Viewed: 8 - Published at: 7 years ago
Ingredients
- 3 -6 tablespoons lemon verbena simple syrup (see Lemon Verbena and Herbal Simple Syrups for Lemonade Etc!)
- 2 tablespoons fresh lemon juice (optional)
- 1 cup whipping cream
- fresh lemon verbena, to garnish
Method
- Whip the cream until soft peaks form, then add a few tablespoons of the lemon verbena syrup.
- Gradually add as much syrup as you can without deflating the cream.
- Gently fold in the freshly squeezed lemon juice, as desired.
- Serve the syllabub cream in dessert glasses, as is or layered with sorbet or fresh fruit.
- Garnish (right before serving) with fresh Lemon Verbena leaves.
