Best Sorbet A La Verveine Homemade Lemon Verbena Sorbet Recipes

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

Lemon Verbena Sorbet image

Provided by Food Network

Categories dessert

Time 10m

Yield 1 quart, 8 servings

Number Of Ingredients 4

1 cup (gently packed) lemon verbena leaves
1 cup superfine sugar
1/4 cup freshly squeezed lemon juice
3 cups cold water

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.

Sour-Cherry and Lemon-Verbena Sherbet image

Provided by Martha Stewart

Time 3h50m

Yield Makes about 1 quart

Number Of Ingredients 5

3/4 cup sugar
3/4 cup water
2 tablespoons packed fresh lemon-verbena leaves
1 1/4 pounds fresh or thawed frozen sour cherries, pitted (about 3 cups)
1 cup whole milk

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.