Luscious Lemon Verbena Syllabub

1. 1

   Whip the cream until soft peaks form, then add a few tablespoons of the lemon verbena syrup.

2. 2

   Gradually add as much syrup as you can without deflating the cream.

3. 3

   Gently fold in the freshly squeezed lemon juice, as desired.

4. 4

   Serve the syllabub cream in dessert glasses, as is or layered with sorbet or fresh fruit.

5. 5

   Garnish (right before serving) with fresh Lemon Verbena leaves.

* Per serving · 4 servings · Values may vary.

No additional tips available.