Sorbet A La Verveine - Homemade Lemon Verbena Sorbet

Total Time: 2 hrs 15 mins Preparation Time: 15 mins Cook Time: 2 hrs

Ingredients

• 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
• fresh herb (optional herb additions, grind any of the following with the lemon verbena leaves and sugar, 1 cup s)

Recipe

• 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.