Lemon verbena sorbet with honey
Lemon verbena (Aloysia citriodora) is a particularly rewarding herb in the kitchen because of its fresh and refined lemon scent. Unlike lemon itself, lemon verbena brings no pronounced acidity, but rather a soft, elegant aromatic freshness. This makes it ideal for light desserts such as this sorbet. This recipe is simple, requires no ice cream maker and allows the delicate flavor of lemon verbena to shine beautifully.
Prep Time
15 minCook Time
240 minTotal
255 minDifficulty
EasyServings
4
Ingredients
- 500 ml water
- 150 g fine caster sugar
- 3 tbsp lemon verbena
- 2 à 3 tbsp lemon juice
- fresh mint
Cook Time
-
1Gently bring the water to a boil and stir in the sugar until completely dissolved.
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2Remove the pan from heat and add the dried lemon verbena. Let it steep for 15 minutes with the lid on the pan.
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3Strain the infusion and add the lemon juice. Let cool completely.
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4Pour the mixture into a shallow, ovenproof dish and place in the freezer.
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5Stir every 30 minutes through the half-frozen mixture for 3 to 4 hours. This will give you a lighter sorbet structure.
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6Scoop the sorbet into glasses or small bowls and serve optionally with a few fresh mint leaves or a delicate cookie on the side.
Tips
- For a slightly softer sorbet, you can add a small splash of alcohol, for example a tablespoon of limoncello.
- Delicious as a fresh dessert on its own, but also lovely alongside lemon cake or as a light palate cleanser between courses.
- Taste the base before freezing: depending on how strong your lemon verbena is, you can add a bit more lemon juice or sugar.