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Sorbet a La Verveine - Homemade Lemon Verbena Sorbet Recipe

Sorbet a La Verveine - Homemade Lemon Verbena Sorbet Recipe

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Sorbet a La Verveine - Homemade Lemon Verbena Sorbet

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Ingredients:

Serving

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)

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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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	122.61 Kcal (513 kJ)
Calories from fat	0 Kcal
		% Daily Value*
Total Fat	0g	0%
Sodium	2.87mg	0%
Potassium	14.03mg	0%
Total Carbs	32.71g	11%
Sugars	32.3g	129%
Vitamin C	4mg	7%
Calcium	13.3mg	1%

Amount Per 100 g
Calories	58.9 Kcal (247 kJ)
Calories from fat	0 Kcal
		% Daily Value*
Total Fat	0g	0%
Sodium	1.38mg	0%
Potassium	6.74mg	0%
Total Carbs	15.71g	11%
Sugars	15.52g	129%
Vitamin C	1.9mg	7%
Calcium	6.4mg	1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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