Lemon Verbena Sorbet

1. 1

   Combine the water, sugar, and lemon verbena in a medium, heavy saucepan, and bring to a boil.

2. 2

   Stir the pot until the sugar dissolves, and then reduce the heat to medium-low.

3. 3

   Allow the pot to simmer for 5 minutes.

4. 4

   Remove from the heat and allow the herb-syrup to steep while it cools.

5. 5

   Refrigerate for 2 hours, or until thoroughly chilled.

6. 6

   Strain, add the lemon juice, and process in an ice cream machine according to the manufacturer's instructions.

7. 7

   Transfer the sorbet to an airtight container and let firm in the freezer for at least 2 hours before serving.

* Per serving · 4 servings · Values may vary.

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