Once you smell Lemon Verbena, you’ll want to start growing it just to have the scent around your home. At my farmers market this past weekend, the Kenter Canyon booth pulled some out and I could smell it a booth away. I purchased a huge bunch and really just wanted to make a necklace out of it so I could smell it all day long.
Lemon Verbena is great to infuse in teas and I’ve also used it in fish and chicken dishes. It’s supposed to have great antioxidant benefits as well, so that’s a bonus!
Since it’s been over 100 degrees where I live, I decided on a super cool and refreshing treat: Lemon Verbena Granita, a grown up slushy that you won’t regret having in your freezer this summer. With only four ingredients, you can get this in the freezer in no time.
You just need some Lemon Verbena, sugar, lemon juice and water.
You’re going to start by making a conserve. I did a double batch and froze half of it (pre-lemon juice) for future use. Just blend the verbena leaves and sugar to create a fine texture in your food processor. The photo on the bottom right is after the addition of the lemon juice.
Transfer the conserve to slightly warm water to disolve the sugar and let seep a little. (I added a few whole leaves as well.) After 10 minutes or so, strain the liquid with a fine mesh strainer and place in shallow dish and freeze, checking every half an hour or so and stirring with fork so it freezes into flakes.