Sounds wonderful! I bet it would be good in an ice cream too-- infuse the cream with the verbena. Yum!

Also in lemon verbena poundcake and lemon verbena and blueberry muffins.

jude

Here are a few lemon verbena recipes that I have.

LEMON VERBENA LIQUEUR

1/2 Cup Fresh Lemon Verbena leaves. Tightly packed
1 - 5 inch strip of lemon peel (lemon peel but NO white part. The white part will make it bitter)
4 Cups Vodka or Brandy ( I use 100 proof Vodka, It gives a smoother taste)
2 Cups of sugar

Place Verbena leaves and Lemon strip in Vodka in a large jar or bottle with a tight fitting lid. Infuse the mixture for 2 days, then add the sugar, and infuse for 2 weeks, shaking vigorously once or twice a day to dissolve the sugar. Strain and filter through cheesecloth or very fine strainer after the 2 weeks. Transfer to bottles and age an additional 2 weeks before use. I like to keep it in the freezer. Due to the alcohol content it wonÂt freeze, but will stay nice and cold when served in a pretty glass.

LEMON VERBENA JELLY

2 cups torn lemon verbena leaves
2 ½ cups boiling water
¼ cup cider vinegar
4 ½ cups sugar
1 to 2 drops yellow food coloring (optional)
½ bottle (3 oz.) liquid Pectin

Put the torn lemon verbena leaves into a medium bowl. Add the boiling water, cover, and let stand for 15 minutes. Strain and measure out 2 cups of the infusion into a large, heavy saucepan. Add vinegar and sugar and mix well. Bring to a boil over high heat, stirring constantly. Add food coloring if desired. Stir in the pectin; bring to a full, rolling boil for 1 minute, stirring constantly. Pour into sterilized jars and seal.

LEMON TARRAGON SORBET

2 1/2 cups water
1 cup sugar
1 cup lemon juice
1 tablespoon chopped fresh Tarragon
1 tablespoon minced fresh Lemon Verbena

In a small saucepan, bring the water and sugar to a boil over high heat; stir to dissolve the sugar. Chill. Add the lemon juice, tarragon and lemon Verbena. Freeze in an ice cream maker according to manufacturer's directions.

From A Celebration of Herbs