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Lemon verbena sorbet

Serves : 6 people
Preparation : 20 minutes
Cooking : 10 minutes
Wait : 5 hours

Ingredients

Instructions

  • Rinse the verbena sprigs once or twice.
    Remove the leaves from the thick stems of the verbena. You can leave the thin sprigs whole.
    Set the leaves aside in a bowl.
  • Squeeze the lemons.
  • Pour the water, granulated sugar, and lemon juice into a saucepan.
    Bring to a boil.
  • Add the fresh verbena, then let it cool off the heat.
  • Strain the tea through a fine-mesh strainer and squeeze the leaves well to extract as much of the fragrant liquid as possible.
  • Separate the egg whites from the yolks, and set the yolks aside for other recipes (see the introduction).
    Fold in the sparkling water and the egg whites.
  • Let the mixture cool in the sink filled with cold water and a few ice packs. Then
    continue cooling it in the refrigerator for a few hours.
  • Pour the mixture into the ice cream maker’s bowl and churn.
    Follow your ice cream maker’s manufacturer’s instructions for the next steps.
    In my case, the ice cream maker stops automatically once the mixture has reached the right consistency.
    At that point, I can transfer my sorbet to its final container.
    Then I let the ice cream set in the freezer for a few more hours before enjoying it 😋

    • Notes

    SERVING SUGGESTION: You can serve this lemongrass sorbet with fresh or roasted red berries (raspberries, strawberries, redcurrants, etc.).  And for a "gourmet" dessert, place a small piece of sponge cake or yogurt cake—still warm—next to your sorbet, and drizzle your roasted red berries and their coulis over the top—a guaranteed "wow" effect! 🤩