Lemon-Verbena “Rice Cream” Recipe

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Carmageddon weekend in Los Angeles coincided with National Ice Cream Day — to celebrate, we made two flavors: Lavender, and Lemon-Verbena.

Lemon-Verbena “Rice Cream”

3 cups Rice Milk, Vanilla Flavor

1 Tablespoon Verbena leaves, chopped

Zest of 1 lemon (yellow portion only) — approximately 3 Tablespoons

2 Tablespoons honey (liquid)

(Make sure you only use the yellow portion of the lemon zest.  Inclusion of the white portion will yield an undesirable and bitter taste)

Follow the instructions for lavender rice cream (above). 

Note:  because this recipe has only a handful of ingredients, it’s best if you eat it fresh.  Freezing it overnight can turn the whole thing into a solid “brick”, in which case you’ll be scraping it from the pan as you would a granita (using a spoon or fork to “shave off” the layers)…still very tasty, but a little more work…

 

About Johanna

Johanna weaves together a love for global foods and wanderlust in Low Sodium Blog. Inspired by her foodie family, who met a number of serious health challenges and adapted to low sodium diets on a turn of a dime, Low Sodium Blog chronicles their (farm) source to table expeditions, culinary travel, low sodium recipes, healthy eating adventures, and more. She and her family live in Los Angeles, California, a great travel hub and culinary playground.

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