A light and refreshing sorbet with a sweet scent of lemon and infused verbena leaves ...
Prep time45 minutesmin
Cook time0 minutesmin
Total45 minutesmin
Recipe type: Dessert, Snack
Cuisine: French
Yield: 4people
Ingredients:
570mlcold water
220ggranulated sugar
150mllemon juice + zest of 1 lemonpreferably organic
3 or 4freshly 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 cook it for a few minutes at temperature to be able to make balls. Keeps for a few days.
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