Lemon Verbena Posset from On The Menu: Seasonal Recipes for a Culinary Life by James Mackenzie
This dish can be made at any time of the year by replacing the lemon verbena with rosemary, and the summer berries with autumn fruits such as pears, apples or brambles.
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at app.ckbk.com.
Cooking tools:
Ingredients
- ½ bunch lemon verbena
- 125 g caster sugar
- juice of 2 lemons
- ½ glass red wine
- 500 ml double cream
- 100 ml red fruit purée
- 1 punnet blackberries
- 1 punnet raspberries
- ½ punnet strawberries
- 1 punnet redcurrants
- 2 star anise
- 1 cinnamon stick
- 200 g sugar
- 1 pinch mixed spice
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
More Like This
Lemon Verbena and Lemon Cordial
foodwinegarden.com
Lemon Verbena Pots de Crème with Berries
cookingwithjulie.com
Lemon verbena friands
homebeautiful.com.au
Lemon and raspberry verrine - Better Homes & Gardens Australia
bhg.com.au
Fruit in Lemon-Verbena Syrup Recipe
epicurious.com
Poached fruit in lemon verbena syrup Recipe - Los Angeles Times
latimes.com
Make The Ivy's lemon panna cotta
foodism.co.uk
Lemon verbena cake Recipe
foodfromportugal.com