Thursday, May 28, 2009
I've been making tea with my lemon verbena plant (and mint...yum!) lately, and ran across this recipe from The Herbfarm Cookbook for Lemon Verbena sorbet. Just the smell of it makes my mouth water, and it's in the freezer for tonight. My plant's not very big yet, so it was only really enough of a harvest for a fraction of the recipe. So here the divided by three version I just made...

Lemon Verbena Sorbet

1/3 cup lemon verbena leaves, packed
1/3 cup sugar
4 Tbsp. lemon juice
1 cup cold water

Put the leaves and sugar into a food processor and grind away until the sugar is green.

Then add lemon juice and water and zizz it a bit until it looks fully mixed.

Strain out the leaves, leaving the greenish liquid behind.

Put liquid into a metal bowl or baking dish and place in freezer. After 3 or so hours, mash with fork to break up chunks and serve.

This really came out less like a sorbet (because I don't have an ice cream freezer) and more like a granita. But delicious and refreshing. Kind of an herbally lemony taste. Next time I may try a bit of mint in with it for added refreshment.

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