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5 unwaxed lemons, zested
600ml lemon juice
5 handfuls lemon verbena leafs
330g caster sugar
2 limes juiced
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.
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