Verbena flower syrup is delicate, refreshing, and slightly lemony. It's the perfect accompaniment to add a floral touch to your homemade ice cream or desserts. With its soothing aromas and subtle flavor, it also works beautifully in summer drinks!
Ingredients :
- 250 ml of water
- 200 g of sugar
- 1 handful of fresh verbena flowers or 10g of dried verbena (make sure they are edible)
- 1 tablespoon of lemon juice (optional, to enhance the flavors)
Preparation :
- Heat the water and sugar.
In a small saucepan, combine the water and sugar. Heat over medium heat, stirring until the sugar is completely dissolved. - Add the verbena flowers.
Once the sugar has dissolved, add the verbena flowers to the saucepan. Let them infuse over low heat for about 10 to 15 minutes. The flowers will release their light, lemony aromas into the syrup. - Add the lemon juice (optional).
For a more tangy note, add the lemon juice at the end of cooking. This nicely balances the sweetness of the syrup. - Filter the syrup.
Remove the pan from the heat and pass the syrup through a fine sieve to remove the verbena flowers. - Let it cool.
Allow the syrup to cool to room temperature before pouring it into an airtight container. It keeps well in the refrigerator for about a week.
My Personal Tip:
This verbena flower syrup is perfect for topping vanilla or frozen yogurt made with the Ninja Creami. For an even more indulgent touch, try it with raspberry or even lemon sorbet—the combination of flavors is divine! It's also ideal in lemonade or iced tea for a refreshing and floral drink.
This subtle and delicate syrup adds a floral touch to all your Ninja Creami frozen creations. With this verbena flower syrup, your desserts will be refreshing, sophisticated, and bursting with flavor!
