Sorbet A La Verveine Homemade Lemon Verbena Sorbet Recipes

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.

LEMON SORBET IN LEMON CUPS

Steps:

• Combine the water and 2 cups of the sugar in a small saucepot. Bring to a boil over high heat and cook until the sugar is just dissolved. Remove from the heat and let cool completely.
• Set a strainer over a 2-cup liquid measure.
• Cut off the top quarter of 8 lemons, then cut a very thin slice from the bottom to make a flat base. Squeeze the juice from the lemon tops into the liquid measure; discard the tops and bottoms.
• Stand up a cut lemon and, using a paring knife, cut around the inner edge of the peel, so you cut the flesh away from the peel. Switch to a spoon and use the incision as a guide to scoop out all the flesh from the inside of the lemon, leaving behind a lemon "cup." Place the flesh in the strainer over the liquid measure and squeeze out all the juice. Repeat with the other 7 lemons. Freeze the lemon cups until ready to serve.
• Zest and juice the remaining 4 lemons; reserve 1 tablespoon zest for the topping. You'll need 2 cups of fresh lemon juice in all; if you have any excess, store it in the fridge or freezer for future use.
• Mix together the cooled simple syrup and the 2 cups lemon juice. Pour the mixture into an ice cream machine and freeze following the manufacturer's instructions. Remove the sorbet to an airtight container and hold in the freezer for at least 2 hours before serving.
• On a small plate, mix together the reserved lemon zest and the remaining 2 tablespoons sugar. Spread the mixture in an even layer and set aside for at least 30 minutes to dry out slightly.
• When ready to serve, scoop the sorbet into the frozen lemon cups and top with sugared lemon zest. Serve immediately.

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.

HOW TO MAKE TRADITIONAL ITALIAN LEMON SORBET

Steps:

• Let's start preparing the lemons. Wash them very carefully then dry them. With the help of a peeler, remove the lemon peel, being careful NOT to remove the white, bitter part.
• Cut the lemons in half and squeeze them to collect the juice. If you have a juice extractor you can use it to have a more concentrated, tasty and slag-free juice.
• Place water, sugar and lemon zest in a saucepan. Cook over low heat for about 5 minutes, stirring constantly, until the sugar has dissolved completely. Turn off the fire and let it cool.
• If necessary filter the lemon juice with a colander then add the syrup without the lemon zest. Mix really well.
• Pour the mixture into a blender and blend everything for about 3 minutes. In this way the mixture will incorporate more air and the sorbet will be creamier.
• If you have an ice cream maker, pour the mixture into the machine and start it. It will take about 40 minutes, depending on the model. After the necessary time, your creamy Italian Lemon Sorbet is ready!
• Pour the blended mixture into the previously frozen stainless steel container. Place in the freezer for about 4 hours. Every 30 minutes you have to break the frozen surface. So remove the sorbet from the freezer and mix using a hand whisk or a low speed electric whisk.

BLUEBERRY AND LEMON VERBENA SORBET

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.

PEACH AND LEMON VERBENA SORBET

Steps:

• Put sugar and 1 1/2 cups water into a medium saucepan over medium heat. Bring to a simmer, stirring until sugar has dissolved. Add zest. Simmer 5 minutes. Remove from heat; add lemon verbena. Cover; let stand 20 minutes. Pour through a fine sieve into a bowl; discard solids. Let syrup cool completely.
• Meanwhile, coarsely chop peaches, and place in a large bowl. Crush with your hands or a potato masher, then pass through a medium-mesh sieve into a bowl; discard solids (you should have at least 1 1/2 cups puree). Add cooled syrup and vodka or grappa to peach puree; stir to combine. Refrigerate until cold, at least 2 hours (up to 4 hours).
• Freeze peach mixture in an ice cream maker according to manufacturer's instructions. Transfer to a chilled airtight container; freeze at least 2 hours (up to 2 weeks). Let sorbet stand at room temperature 10 minutes before serving.