Serve this light dessert after a barbecue.
“This refreshing treat is perfect on a hot day, almost like an herby take on frozen lemonade,” says New York City–based recipe developer Beth Lipton. She recommends it as a palate-cleansing dessert after bolder flavors like grilled meats. Lemon verbena is said to have antioxidant and anti-inflammatory properties, while mint helps to stimulate the digestive system. Though lemon verbena is often available in farmers markets, if you can’t find it, Lipton recommends using lemongrass instead: Trim off the top and the base of the stalk and remove any tough outer layers. Using the non-sharp edge of a knife, carefully bruise the lemongrass stalk. Add it to the pot with the other ingredients before bringing to a simmer.
Ingredients
Directions
Step 1
In a medium-sized saucepan, combine coconut sugar, lemon verbena, mint, salt, and 1 tablespoon lemon juice. Muddle ingredients with a wooden spoon and stir in remaining lemon juice and 2 cups water. Bring to a simmer, stirring to dissolve sugar and salt. Remove from heat, stir in honey, and let stand for 30 minutes.
Step 2
Strain through a fine-mesh sieve into an 8-inch baking dish. Freeze until frozen, at least 3 hours (or cover and freeze for up to 1 day). Once frozen, use a fork to scrape the mixture until fluffy and snow-like. Spoon into dishes and serve.