Lemon verbena soup

120 min
Temperature: Room temperature
Additional culinary preparation: Sweet
Seasonal period: All year
Ingredients for 5 portions
Ingredients for portions/units
Water 0.25 l
Sugar 0.028 kg
Fish tails 0.75 g
Citronella 0.5 g
Hierba Luisa 4.0 g
Elaboration
  • Place the gelatin sheets into cold water.
  • Bring the water and lemongrass to the boil.
  • Add in the verbena and keep boiling it for about 3 minutes.
  • Sieve and incorporate the gelatin sheets. Pour the mixture into a container and let it cool down in the fridge.
Nutritional information (1 portion)
Energy
22.5
kcal
Carbohydrates
5.5
g
Proteins
0.1
g
Lipids
0.0
g
Fiber 0.0 g
Saturates 0.0 g
Monounsaturated fatty acids 0.0 g
Polyunsaturated fatty acids 0.0 g
Cholesterol 0.0 mg
Calcium 0.18 mg
Iron 0.01 mg
Zinc 0.0 mg
Vitamin A 0.0 ug
Vitamin C 0.0 g
Folic acid 0.0 ug
Salt (Sodium) 0.01 mg
Sugars 5.23 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.