Try them in popsicles, granita, and frozen yogurt.
With summer comes juicy stone fruit and berries along with a wealth of vegetables like lettuces, sweet tomatoes, and cucumbers. But, the season is also a time to celebrate the many herbs that sprout during the warmer months. In their honor, New York City–based recipe developer Beth Lipton devised three cooling desserts using aromatic, farm-fresh picks like mint, lemon verbena, basil, and thyme.
Photography and styling by Jenny Huang
Mint–lemon verbena granita
Get the recipe here
Peach-basil popsicles
Get the recipe here
Blueberry-thyme yogurt bark
Get the recipe here