Lemon Verbena Sorbet
Our home is getting almost insufferably sustainable. To the artichoke farm front yard, the flock of hens and two goats in the backyard, the Prius in the driveway, I added a new 2011 all-electric Nissan Leaf. Pretty soon people are going to knock on our door looking for Ed Begley, Jr.‘s autograph.I wrote a column about the Leaf which you can read here. In it, I criticized our state, city and corporate leaders for not being ready with the consumer infrastructure that is necessary to charging and servicing an all-electric car. But I do like the car. (Eco, shmeco— I was able to get three months of Howard Stern for free on the new SiriusXM radio.)
Ingredients
- 1 1/2 cups (gently packed) fresh lemon verbena leaves
- 1 cup superfine sugar
- 1/4 cup freshly squeezed Meyer or Eureka lemon juice
- 3 cups cold water
Instructions
- Grind the lemon verbena 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.
Notes
This is adapted from The Herbfarm Cookbook, by Jerry Traunfeld.
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