BLUEBERRY AND LEMON VERBENA SORBET

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Blueberry and Lemon Verbena Sorbet image

Blueberry and lemon verbena sorbet tastes like berry-dotted lemon curd.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 4 cups

Number Of Ingredients 3

1 pound blueberries (about 3 cups)
2 tablespoons fresh lemon juice
2 cups Herb Syrup with lemon verbena

Steps:

  • Process the blueberries and 2 tablespoons water in a food processor until smooth, about 2 minutes. Transfer to a large bowl. Stir in lemon juice and syrup.
  • Pour mixture through a fine sieve into another large bowl; discard solids. Freeze in an ice cream maker according to manufacturer's instructions. Transfer sorbet to an airtight container; freeze at least 4 hours or up to 1 week before serving.

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