Lemon juice and peel and two lemon-flavored herbs combine in this cool, light, and lemony ice cream, which is neither too sweet nor too tart. I like to serve it in hollowed-out lemons topped with fresh lemon balm sprigs. (For zest use a potato peeler to remove only the yellow portion of the lemon peel, leaving the bitter white layer behind.)
Theresa Loe is an aerospace engineer, freelance writer and lecturer who tends her herb garden in a small Southern California coastal community. Her book, The Herbal Home Companion, is due out from Kensington, Inc., this fall.
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