Lemon Verbena Butter Recipes

LEMON VERBENA JELLY

Lemon Verbena Jelly image

This wonderful subtly flavored lemon verbena jelly is fabulous spread on scones or toasted brioche, or in the center of thumbprint butter cookies. Would make a lovely foodie or hostess gift. Adapted from Morning Sun Herb Farm in Vacaville, California.

Provided by BecR2400

Categories Jellies

Time 55m

Yield 5 six ounce jars

Number Of Ingredients 7

Ingredients

2 cups fresh lemon verbena leaves, packed and coarsely chopped
fresh lemon zest (6 strips, 1/2 by 3 inches each)
2 1/4 cups water
1/4 cup fresh lemon juice
4 cups granulated sugar
2 -4 drops yellow food coloring (optional)
3 ounces liquid pectin (such as Certo)

Steps:

Put the lemon verbena leaves, lemon zest and water into a medium saucepan. Bring to a boil over moderate to high heat, then turn the heat to simmer and cover the pan. Cook for 15 minutes, then remove the pan from the heat and allow to stand, covered, for several hours.
Pour the infusion through a strainer into a large, deep saucepan. Press on the leaves to extract all flavor, then discard the leaves and zest. Stir in the lemon juice and sugar and bring to a full rolling boil over high heat. Add food coloring. Stir in the pectin and return to a full rolling boil. Boil hard for two minutes, stirring constantly.
Remove from the heat and skim the foam, if necessary. Ladle the jelly into hot sterilized jars, leaving 1/4-inch headspace. Seal with new lids and metal rings.
Process for 5 minutes in a hot water bath. Makes about five 6-ounce jars.
This subtly flavored jelly is good with scones or toasted brioche, or in the center of thumbprint butter cookies.

Nutrition Facts : Calories 623.8, Sodium 4.9, Carbohydrate 161.2, Fiber 0.4, Sugar 160

LEMON VERBENA BUTTER

Lemon Verbena Butter image

Close your eyes and imagine this spread on a freshly baked scone... Adapted from oldfashionedliving.com by reducing the lemon juice and increasing the amount of lemon verbena leaves.

Provided by COOKGIRl

Categories Spring

Time 5m

Yield 1 cup

Number Of Ingredients 5

Ingredients

1 cup unsalted butter, softened
1/4 cup fresh lemon juice
2 tablespoons powdered sugar
1 lemon, zest of
4 -6 fresh very finely minced lemon verbena leaves

Steps:

Combine all ingredients in a bowl and stir until smooth and ingredients are incorporated.
Transfer butter to a covered container approximately 2 hours or until firm. Note: be sure the butter is covered well or it will absorb any odors from the refrigerator.

LEMON VERBENA BUTTER

LEMON VERBENA BUTTER image

Categories Condiment/Spread Lemon

Number Of Ingredients 2

Ingredients

lemon verbena leaves (handful)
unsalted butter

Steps:

whirl in food processor. serve on fish

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