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Sweet herbs add an aromatic, intriguing flavor to a simple lemon sorbet. Experiment with different combinations of soft herbs. You can also use 2 sprigs of rosemary instead of the herbs listed here for a bright, “pine-y” flavor, or try ⅓ cup basil. Swap grapefruit or lime juice for the lemon juice for more variations on flavor.
½ cup unrefined cane sugar
2 cups water
2 medium lemons
½ cup chopped herbs (mint, lemon verbena, lavender, or lemon balm)
Finely chopped sweet herbs and/or lavender flowers for garnish
- Combine sugar and water in a small saucepan. Bring to a boil. Remove from heat, and add herbs. Cover, and let stand 20 minutes. (If substituting rosemary for soft herbs, add to liquid after it comes to a boil, then cover and simmer on low 10 minutes. Remove and discard rosemary sprig.)
- Strain herbal liquid into small glass bowl, and discard herbs. Squeeze 1/2 cup lemon juice into herbal liquid.Refrigerate until well chilled. Transfer to an ice cream maker, and freeze according to directions.
- To serve, divide sorbet among individual sorbet cups or martini glasses. Sprinkle with fresh herbs and/or lavender flowers, and serve immediately.
per serving: 68 cal; 0g pro; <1g total fat (<1g sat fat); 17g carb; 0mg chol; <1mg sod; <1g fiber; 16g sugar
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