Lemon Verbena Berry Ice Cream
- 1 1/2 cups cashews
- 1 cup water
- 1 cup packed lemon balm leaves (we used lemon verbena leaves instead)
- 1/2 cup blueberries
- 1/2 cup raspberries
- 1/2 cup agave (any sweetener of choice will work)
- 1 Meyer lemon with peeling left on
Mix all ingredients together in a Vitamix or strong blender until creamy and smooth. Once the appropriate texture is achieved, add lemon verbena leaves and blend only until they are broken up and blended briefly. I like to have some little green bits of verbena leaves seen in the mixture.
Chill mixture and process through an ice cream machine.
Refreshing! You may substitute berries that are available to you. This recipe also works well with lemon balm (substitute in equal amounts).
*For a dairy version of this frozen dessert, replace the water and cashews with your favorite ice cream recipe.