Sorbet a La Verveine - Homemade Lemon Verbena Sorbet

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READY IN: 2hrs 15mins
SERVES: 8

INGREDIENTS

Nutrition
  • 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
  • 3
  • fresh herb (optional herb additions, grind any of the following with the lemon verbena leaves and sugar, 1 cup s)
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DIRECTIONS

  • 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.
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