Lemon Verbena Sorbet

Lemon Verbena Sorbet
Lemon Verbena Sorbet

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

Ingredients

  • 2 1/2

    cups water

  • 2

    cups granulated sugar

  • 1 1/2

    cups chopped lemon verbena

  • 2

    tablespoons lemon juice

Directions

Combine the water, sugar, and lemon verbena in a medium, heavy saucepan, and bring to a boil. Stir the pot until the sugar dissolves, and then reduce the heat to medium-low. Allow the pot to simmer for 5 minutes. Remove from the heat and allow the herb-syrup to steep while it cools. Refrigerate for 2 hours, or until thoroughly chilled. Strain, add the lemon juice, and process in an ice cream machine according to the manufacturer's instructions. Transfer the sorbet to an airtight container and let firm in the freezer for at least 2 hours before serving. This recipe yields 1/2 quart.

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