Sorbet A La Verveine - Homemade Lemon Verbena Sorbet

Sorbet A La Verveine - Homemade Lemon Verbena Sorbet


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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Nutrition

Ingredients