Sorbet A La Verveine - Homemade Lemon Verbena Sorbet – a delicious recipe with gently packed fresh, sugar, lemon juice, cold water, fresh herb. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
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.
215
kcal
Calories
58
g
Carbs
1
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 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, and more.
Yes, Sorbet A La Verveine - Homemade Lemon Verbena Sorbet falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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