Lemon Verbena Syllabub For Lazy Summer Days Or Dinner Parties! - cooking recipe

Ingredients

500 ml double cream
fresh lemon verbena (About 1 tea cup)
2 lemons, juice of
125 g caster sugar

Preparation

Mix the sugar with the lemon juice until the sugar is dissolved.
Boil the cream with the lemon verbena. When boiling, add the sweetened lemon juice (use fresh lemons, or it might curdle) and stir until mixed.
Sieve and pour into serving glasses. Chill for at least two hours.
Serve with cream and some fresh Lemon Verbena leaves for a garnish.