Photo: Lemon Verbena Sorbet Recipe
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.
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By sharonmit_7658586
San Jose, CA
on September 14, 2010
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I have never had lemon verbena, but now that I have a plant, I have started looking at recipes. I wasn't sure if it was supposed to be 1.5 cup leaves pre-chop or 1.5 cup of chopped leaves. Those would be two very different amounts. I probably did about a cup of chopped leaves and the flavor was pretty strong, so before I froze it, I added more lemon juice. It was still herby (if that is a word but I liked it. That said, the sorbet has a nice consistency and is very refreshing. I am hopeful that they can clarify whether the measurement was supposed to be before chopping. In the meantime, I will try it again when the plant needs another trim and try different amounts of lemon verbena.
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