Crepe with lemon verbena


  • 3 organic lemons
  • 175 g sugar
  • 100 g fresh verbena
  • 1 egg white
  • a few leaves of dried verbena


  1. Zest the lemons, squeeze them and mix them with the sugar and 60 cl of water. Bring the mixture to the boil. Add the fresh verbena and let it infuse for 10 minutes, having covered the container with cellophane film. Then put the preparation in the freezer and, every 30 minutes, scrape with a whisk to obtain a granita.

  2. Beat the egg white until stiff, then gently fold it into the lemon-verbena granita. Return to the freezer. Stir the mixture with a whisk every 30 minutes until the consistency is smooth.

  3. Blend the dried verbena leaves into a powder. Sift it over the ice cream balls when serving.

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