Sweet Herb Lemon Sorbet

Serves 6
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

  1. 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.)
  2. 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.
  3. 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

Related Article:Cooking with Herbs