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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Grind the lemon verbena leaves or scented geranium leaves (and fresh herbs, if using, such as: 1 cup sweet cicely leaves, 6 rose geranium leaves, 1/4 cup French or Mexican tarragon leaves, or 1/4 cup mint leaves) and sugar together in a food processor until the mixture turns into a bright green paste, about 30 seconds; stop to scrape down the sides as necessary. | 2. Add the lemon juice and process for 15 seconds longer, then add the water. | 3. Strain the resulting liquid through a fine sieve to remove any bits of leaf. | 4. Freeze in an ice cream maker according to the manufacturer’s directions. | 5. Note: If you don't have an ice cream maker, you can strain and freeze, stirring every half an hour until done. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lemon geranium leaf	1	cup	scented	-	-	-	-
superfine sugar	1	cup		774.0	199.96	0.0	0.0
lemon juice	1/4	cup		13.42	4.209	0.2135	0.1464
cold water	3	cups		0.0	0.0	0.0	0.0
herb		cup		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.