Lemon Verbena Sorbet
This recipe is adapted from The Herbfarm Cookbook, by Jerry Traunfeld.Nothing but vibrant and refreshing it’s lemon heaven.
Ingredients
- 1 1/2 cups fresh lemon verbena leaves (gently packed)
- 1 cup super-fine sugar
- 1/4 cup freshly-squeezed Meyer or Eurela 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.
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