Lemon Verbena Sorbet

Lemon verbena sorbet - Lilie Bakery

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 turbine. This will make it possible to obtain an optimal texture when tasting and to minimize 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 at the time of tasting.

Ingredients to prepare this lemon verbena sorbet

Cold water : it will be used to create the syrup at the start. 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.

Lemon verbena - Lilie Bakery

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 helps add 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. Don't hesitate to do the same if you have any! If this is not the case, 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 helps to release all the flavor contained in its leaves. So we boil some of the water, lemon juice and powdered sugar. Off the heat, add the verbena leaves and also the lemon zest.

Lemon verbena sorbet - Lilie Bakery

At this point, we leave gently cool for the infusion to take place. Then we remove the verbena leaves and pour the rest of cold water. This speeds up the cooling of the liquid. Indeed, the preparation must be very cold before being added to the ice cream maker.

Then the machine is started according to the manufacturer's instructions. We pour the preparation and we make turbinate until obtaining a sparkling and airy sorbet. The duration depends on the ambient temperature and your machine.

At this stage, you can enjoy it right away (it will be very soft) or place it in the freezer for 30 minutes so that it hardens slightly. If you leave it on longer, it will be harder. In this case, you should plan to leave it for a few minutes at room temperature before tasting it.

Possible variations for this sorbet recipe

If you want, you can use limes instead of yellow lemons (juice and zest). If you don't want to use verbena, you can use other aromatic herbs like mint or rosemary.

Lemon verbena sorbet - Lilie Bakery

I do not recommend using any sugar other than white powdered sugar, it will change the color of the sorbet and its taste as well.

Other recipes to try

If you like to prepare homemade ice cream, I advise you to take a look at these other recipes that you will certainly like: the 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!

Lemon verbena sorbet - Lilie Bakery
Print Pin
For you to note!

Lemon Verbena Sorbet (4 Ingredients Only)

A light and refreshing sorbet with a sweet scent of lemon and infused verbena leaves ...
Prep time45 minutes
Cook time0 minutes
Total45 minutes
Recipe type: Dessert, Snack
Cuisine: French
Yield: 4 people

Ingredients:

  • 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

Instructions:

  • 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.

Notes:

If you want a medium firm texture, enjoy this sorbet about 30 minutes after placing it in the freezer. For a very firm texture, wait several hours. It will then be necessary to make it return to temperature for a few minutes to be able to make balls.
Keeps for a few days.
Par Lilie bakery
Did you make this recipe?Tag @liliebakery on Instagram so I can see the result :)

[shopr_shopthepost collection=”sorbet-verbena” title=”// MATERIAL USED //”]

YOU WILL ALSO LIKE THESE RECIPES:

LEAVE A COMMENT :

Also leave me a note for this recipe: