Best Blueberry And Lemon Verbena Sorbet Recipes

LEMON VERBENA BLUEBERRY SCONES

Steps:

• Center a rack in the oven and preheat the oven to 400°F.
• Line a baking sheet with parchment or a silicone mat.
• Stir the egg and cream together in a small bowl.
• Whisk the flour, baking powder, and salt together in a large bowl.
• In a separate bowl add the sugar, lemon zest, and lemon verbena leaves. Rub everything together with your fingers to bring out the lemon flavor.
• Stir lemon mixture into the flour mixture. Add the butter to the flour/lemon sugar mixture. Using your fingers, toss to coat the pieces of butter with flour. Quickly, working with your fingertips or a pastry blender, cut and rub the butter into the dry ingredients until the mixture is pebbly. You will have some little butter clumps and some larger clumps-the size of peas.
• Pour the egg and cream over the dry ingredients and stir with a fork just until the dough comes together. It will be sticky. Don't over mix. Still in the bowl, gently knead the dough by hand, 8 to 10 times.
• Gently fold in the blueberries.
• Lightly dust a work surface with flour and turn out the dough. Divide it in half. Working with one piece at a time, pat the dough into a rough circle that's about 5 inches in diameter, cut it into wedges or use a round cookie cutter and cut out the scones.
• Brush the scones with cream and sprinkle Turbinado sugar on top.
• Bake the scones for 20 to 22 minutes, or until their tops are golden brown. Transfer them to a rack and cool.
• Glaze with my lemon glaze recipe #411928, if desired.
• These are best eaten warm and on the day they are made.

SORBET A LA VERVEINE - HOMEMADE LEMON VERBENA SORBET

Steps:

• 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.
• 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 directions.
• Note: If you don't have an ice cream maker, you can strain and freeze, stirring every half an hour until done.

SOUR-CHERRY AND LEMON-VERBENA SHERBET

Steps:

• Bring sugar and water to a boil in a small saucepan, stirring until sugar has dissolved. Remove from heat and add lemon verbena. Let steep 15 minutes. Pour through a fine sieve set over a bowl; discard solids. Refrigerate syrup until cold, about 15 minutes.
• Puree cherries and lemon-verbena syrup in a blender until smooth. Transfer mixture to a bowl and stir in milk. Cover and refrigerate until cold, at least 1 hour and up to 2 hours.
• Chill a loaf pan in freezer at least 10 minutes. Freeze and churn cherry mixture in an ice cream maker according to manufacturer's directions, then transfer to pan. Cover with plastic wrap and freeze until hardened, at least 2 hours; sherbet can be frozen up to 2 weeks ahead.

LEMON VERBENA SORBET

Steps:

• 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.