Sorbet a La Verveine - Homemade Lemon Verbena Sorbet |
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Prep Time: 15 Minutes Cook Time: 105 Minutes |
Ready In: 120 Minutes Servings: 6 |
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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. Ingredients:
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:
1. 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.
2. Add the lemon juice and process for 15 seconds longer, then add the water.
3. Strain the resulting liquid through a fine sieve to remove any bits of leaf.
4. Freeze in an ice cream maker according to the manufacturer’s directions.
5. 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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