Lemonade Slushies with Mint and Lemon Verbena

1. 1

   In a small saucepan, combine the water with the sugar and bring to a simmer over low heat, stirring to dissolve the sugar.

2. 2

   Add the dried lemon verbena leaves and the strips of lemon zest and simmer for 10 minutes.

3. 3

   Remove the saucepan from the heat.

4. 4

   Stir in the lemon juice and mint and let stand at room temperature until cool.

5. 5

   Refrigerate until thoroughly chilled, about 20 minutes.

6. 6

   Strain the lemon mixture into a blender along with the ice.

7. 7

   Blend on high speed until smooth and frothy.

8. 8

   Pour into tall glasses and serve right away.

* Per serving · 4 servings · Values may vary.

No additional tips available.