Recipe: Yogurt cream with lemon verbena

To me, lemon verbena is the essence of the best summer days – it has the most wonderful, hot, lemony, peppery scent, and I love the lime green leaves and the tiny white flowers it has later in the season.

growing lemon verbena is really easy

Although it originates in South America, and is not happy with frost, I find lemon verbena really easy to grow. I grow it in pots and just bring them into the garage or greenhouse some time in November, and get them out again when the spring weather warms up. That’s when I cut back the plant pretty dramatically (to about 3-4 inches on all stems) – and am always amazed by thelovely fecund growth that comes from the very dead-looking twigs!

This year I am experimenting with lemon verbena sugar. To make a small quantity (3-4 tablespoons full) whizz up 1/3 cup of loosely packed lemon verbena leaves (trim out any chunky central midribs) and 1/3 cup of granulated sugar in a food processor. I like to use the pulse option so that the mix doesn’t get too hot and clumpy. The sugar will turn a rather nice green:

Lemon verbena sugar recipe

This mixture will keep very well in the fridge for a week or so (maybe more but I haven’t tried). Try it sprinkled over strawberries or raspberries!

Today I made a soft lemony cream, mixing half Jersey double cream and half plain natural yogurt together, and adding some of my lemon verbena sugar for flavour and sweetness.

Yogurt cream with lemon verbena in a blue bowl

I love how that sprinkle of green sugar over the top is so intriguing!

The yogurt cream made a delicious accompaniment for strawberries picked fresh from the garden.

Yogurt cream with lemon verbena with strawberries recipe

If you’d like to try it, here’s the recipe for you:

Yogurt cream with lemon verbena

Ingredients

  • 3/4 cup double (heavy) cream – my preference is for decadent Jersey cream, can’t see the point otherwise…
  • 3/4 cup natural yogurt
  • 2-3 tsp lemon verbena sugar (prepared as described above)

Method

  • Whip the cream until it forms soft peaks.
  • Gently stir in the yogurt until thoroughly combined.
  • Stir in 2 tsp of lemon verbena sugar and taste – add the 3rd tsp if you’d like to. If the flavour of lemon verbena is fine, but it needs a little more sweetness, just add an extra teaspoon of sugar instead.

I absolutely cannot wait to try this beautifully aromatic cream with meringue, and raspberries later in the season. I will have to do some patient waiting for my autumn raspberries..

More Very Berry Recipes…

One thought on “Recipe: Yogurt cream with lemon verbena

  1. Hi Ali, I’ve never thought of making Lemon Verbena sugar, or having it with strawberries. I do have some lemon verbena tea bags; grown & processed by Dilmah (a Sri Lankan tea business) and it tastes slightly minty on the after notes and is a nice hot savoury accompaniment to my dinner during Winter instead of cold water. Regards, Marian

We always love reading your comments... go ahead, say hello!

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s