I forgot to plant the little lemon verbena plant I bought awhile ago and it died, so I bought three more and planted them immediately in our little herb garden. The smell of the crushed leaves is lovely, and it's simple to make an infused sugar syrup to use for all kinds of desserts.
I made these marshmallows for a women's activity I attended recently, because I figured it was too hot for a heavy or rich dessert.
There are tons of marshmallow recipes out there. I don't notice much difference in the resulting taste, even between the recipes with egg whites versus without.
Step 1: You Will Need
1 1/2 C white sugar
3 envelopes unflavored gelatin
1 1/2 C water
1 C clear corn syrup
a couple handfulls fresh lemon verbena leaves
1 pinch salt, optional
1 teaspoon lemon extract or lemon zest, optional
1 teaspoon citric acid, optional (adds a bit of tartness if you want to play up the lemon flavor)
food coloring, optional
pot with a lid
stand mixer with whisk attachment
pan for cooling marshmallow goo
Step 2: Make the Infused Syrup
Bring to a simmer, stirring every so often to make sure leaves are submerged and sugar is dissolved. After a few minutes, turn off the heat and let the herbs infuse for at least 30 minutes. If desired, pour into a container and refrigerate overnight.
Pour mixture through a strainer into a bowl. You now have lemon verbena syrup.