Peach And Lemon Verbena Sorbet Recipes

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.

PEACH SORBET

Steps:

• Peel and slice peaches, then freeze until firm.
• Stir sugar into 3/4 cup water and blend with frozen peaches, along with lemon juice and salt, until creamy and smooth. Eat immediately soft-serve-style, or freeze in a loaf pan up to 3 days.

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.