Prep 15 mins
Cook 2 hrs
Nothing could be tastier, or simpler, than this vibrant and refreshing lemon verbena sorbet on a hot summer's day. Wonderful! From 'The Herbfarm Cookbook'. Cook time is chill time. Note: For variation, you can make a lovely Scented Geranium Sorbet. Or, try an herbal addition. The pure flavor of lemon verbena blends well with other herbs. Herb Additions-- For a compound herb flavor, grind any of the following with the lemon verbena leaves and sugar: 1 cup sweet cicely leaves, 6 rose geranium leaves, 1/4 cup French or Mexican tarragon leaves, or 1/4 cup mint leaves.
- 1 cup gently packed fresh lemon verbena leaf (or substitute 16 medium-size scented geranium leaves, such as old-fashioned rose or Mabel Gray lemon)
- 1 cup superfine sugar
- 1⁄4 cup fresh lemon juice
- 3 cups cold water
- fresh herb (optional herb additions, grind any of the following with the lemon verbena leaves and sugar, 1 cup s)
- Grind the lemon verbena leaves or scented geranium leaves (and fresh herbs, if using, such as: 1 cup sweet cicely leaves, 6 rose geranium leaves, 1/4 cup French or Mexican tarragon leaves, or 1/4 cup mint leaves) and sugar together in a food processor until the mixture turns into a bright green paste, about 30 seconds; stop to scrape down the sides as necessary.
- Add the lemon juice and process for 15 seconds longer, then add the water.
- Strain the resulting liquid through a fine sieve to remove any bits of leaf.
- Freeze in an ice cream maker according to the manufacturer’s directions.
- Note: If you don't have an ice cream maker, you can strain and freeze, stirring every half an hour until done.