Recipe courtesy of Jerry Traunfeld

Lemon Verbena Sorbet

Save Recipe
  • Total: 10 min
  • Prep: 10 min
  • Yield: 1 quart, 8 servings
Share This Recipe

Ingredients

Directions

  1. In a food processor, grind the lemon verbena 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. Add the lemon juice and process for 15 seconds longer, then add the water. Strain the resulting liquid through a fine sieve to remove any bits of leaf. Freeze in an ice-cream maker according to the manufacturer's direction.
Lemon Capellini
PREMIUM
7m Easy 100%
CLASS
Grilled Strawberry Kebabs with Lemon-Mint Sauce
PREMIUM
18m Easy 97%
CLASS
Classic Lemon Meringue Pie
PREMIUM
8m Intermediate 100%
CLASS
Skillet Roasted Lemon Chicken
PREMIUM
10m Easy 99%
CLASS