BLUEBERRY AND LEMON VERBENA SORBET
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
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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