A frozen recipe to lower the temperature: the Lemon verbena sorbet House ! With only 4 ingredients, prepare at home this ultra refreshing and light sorbet, flavored with lemon and fresh verbena.
For this recipe it is best to use an ice cream maker ou ice turbineThis will allow you to obtain an optimal texture when tasting and to reduce as much as possible the risk of finding ice crystals in your sorbet.
This sorbet recipe is very simple! However, take the time to do infuse verbena This is what will make the difference when tasting.
Ingredients to prepare this lemon verbena sorbet
Cold water : it will be used to create the syrup at the beginning. It is in this syrup that we will infuse the verbena. Cold water is also incorporated at the end of preparation to cool the mixture before pouring into the ice cream maker.
Granulated sugar : it allows to create the syrup, it brings a sweet touch to the sorbet, to counterbalance the acidity of the lemon. Sugar also allows to bring texture to the ice cream.
Lemon : we will need yellow lemon (juice and zest) to make this sorbet.
Verbena : I used lemon verbena that I had in my garden. Feel free to do the same if you have some! If not, know that you can do without, so it will be a classic lemon sorbet.
How to make a homemade lemon sorbet?
We start by infusing the verbena. This allows all the flavor contained in its leaves to be released. We therefore boil part of the water, the lemon juice and the powdered sugar. Off the heat, we add the verbena leaves and also the lemon zest.
At this point, we leave gently cool for the infusion to take place. Then remove the verbena leaves and pour in the remaining cold water. This speeds up the cooling of the liquid. In fact, the preparation must be very cold before being added to the ice cream maker.
Then start the machine according to the manufacturer's instructions. Pour in the mixture and churn until you get a sparkling and airy sorbet. The duration depends on the ambient temperature and your machine.
At this point, you can eat it right away (it will be very soft) or place it in the freezer for 30 minutes to harden slightly. If you leave it longer, it will be harder. In this case, you will need to leave it at room temperature for a few minutes before eating it.
Possible variations for this sorbet recipe
If you want, you can use limes instead of yellow lemons (juice and zest). If you do not want to use verbena, you can use other aromatic herbs such as mint or rosemary.
I do not recommend using any sugar other than white caster sugar, as this would change the colour of the sorbet and its taste as well.
Other recipes to try
If you like to make homemade ice cream, I recommend you take a look at these other recipes that you will certainly like: Smooth Oreo Vanilla Ice Cream, Yogurt and raspberry ice cream, Coffee chocolate ice cream, Chocolate chip coconut ice cream.
If you make this recipe, don't hesitate to tag @liliebakery on Instagram so I can see your beautiful ice cream!
- 570 ml cold water
- 220 g granulated sugar
- 150 ml lemon juice + zest of 1 lemon preferably organic
- 3 or 4 freshly picked lemon verbena branches
- In a saucepan, boil half the water with the lemon juice and powdered sugar.
- Once it has boiled, off the heat, add the verbena leaves and lemon zest.
- Let it steep until the liquid is almost cold.
- Remove the verbena leaves and add the rest of the cold water. The preparation must be cold before being poured into your ice cream maker or ice cream maker.
- Start your machine according to the manufacturer's instructions, in sorbet mode.
- Turbine the preparation for the necessary time until a foamy and airy sorbet texture is obtained.
- Once the turbining is complete, pour the preparation into an ice bucket. You can eat it straight away or put it in the freezer for 30 minutes to firm it up.
Keeps for a few days.
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