Serves 10
Ingredients
5 unwaxed lemons, zested
600ml lemon juice
250ml water
5 handfuls lemon verbena leafs
330g caster sugar
60g glucose
2 limes juiced
Method
Put the water, sugar and glucose into a pan and bring to the boil, stirring to help the sugar dissolve.
Pour over the lemon verbena leaves and lemon zest and sit to infuse for 30 minutes.
Once cool add the lemon and lime juice and strain through a chinois.
Churn in an ice cream machine until smooth and creamy.
Serve with hazelnut mousse.
Recipe provided by Hannes Bareiter at Glenfalloch Restaurant and Gardens. Recipe requested by Sue Hewitt, of Ravensbourne.
If you have enjoyed a dish in an Otago cafe or restaurant and would like the recipe, write to Ask a Chef, Features, Otago Daily Times, PO Box 517, Dunedin, or email odt.features@odt.co.nz, including your name, address and a daytime telephone number, and we will request it.
