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:

• Add peaches to a blender; blend until smooth. Measure out 1 1/2 cups peach puree into a bowl. Immediately stir in lemon juice and refrigerate.
• Combine water and sugar in a small saucepan and bring to a boil. Stir until sugar is dissolved, about 1 minute. Remove from stove and cool to room temperature. Refrigerate simple syrup until chilled, about 1 hour.
• Pour chilled peach puree and simple syrup into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and freeze until firm, about 4 hours.

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.

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-VERBENA-PEACH-AND-RASPBERRY SOUP

Steps:

• In a medium saucepan, bring the water to a boil and add the sugar. Boil 2 minutes. Remove the pan from the heat, add all the lemon-verbena sprigs and submerge them completely in the sugar syrup. Cover and let cool down to room temperature. Add the lime juice and strain into a large bowl.
• In a saucepan of boiling water, heat the peaches for 30 seconds. Transfer to a bowl of ice water and remove the skins. Working with one peach at a time, hold the peach in your hand and make thin slices to the stone all around the fruit. Gently flick off the slices into the sugar syrup with the knife.
• Add the raspberries, cover and refrigerate for 1 hour.