Best Peach And Lemon Verbena Sorbet Recipes

Peach Sherbet image

Provided by Martha Stewart

Number Of Ingredients 2

6 large, ripe peaches
1 cup sweetened condensed milk

Steps:

Peel and slice peaches, then freeze until firm. Blend with condensed milk (in batches, if necessary) until creamy and smooth. Eat immediately soft-serve-style, or freeze in a loaf pan up to 3 days.

Sorbet a La Verveine - Homemade Lemon Verbena Sorbet image

Provided by BecR2400

Time 2h15m

Yield 1 quart of Lemon Verbena Sorbet, 8 serving(s)

Number Of Ingredients 5

1 cup gently packed fresh lemon verbena leaf (or substitute 16 medium-size scented geranium leaves, such as old-fashioned rose or Mabel Gray lemon)
1 cup superfine sugar
1/4 cup fresh lemon juice
3 cups cold water
fresh herb (optional herb additions, grind any of the following with the lemon verbena leaves and sugar, 1 cup s)

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.

Nutrition Facts : Calories 98.4, Sodium 3, Carbohydrate 25.5, Sugar 25.1

Peach Sorbet image

Provided by Martha Stewart

Number Of Ingredients 4

Steps:

Peel and slice peaches, then freeze until firm.
Stir sugar into 3/4 cup water and blend with frozen peaches, along with lemon juice and salt, until creamy and smooth. Eat immediately soft-serve-style, or freeze in a loaf pan up to 3 days.