I served this after a main course of Mexican Mint Chicken Salad, Stuffed Tomatoes and Indian Flat Bread, and before a tantalizing dessert of Lemon Balm Blueberry Cake.
• 3 to 4 fresh lemon verbena leaves, partially cut up
• 1 can frozen pineapple juice concentrate, thawed but still cold
• 2½ cups cold water (or about 2 juice cans of water)
1. In blender, place the lemon verbena leaves, pineapple juice concentrate and 1 cup of the cold water. 2. Blend well until the leaves are completely pulverized.
3. Add the remaining water and pour the mixture into a hand-cranked or electric sorbet mixer. Freeze until firm.
4. Serve in previously frozen bowls. (I freeze the spoons, as well.) The sorbet stays firmer that way when serving it on a warm summer day.
Jim Long is a contributing editor to The Herb Companion and author of several books, including Fabulous Herb and Flower Sorbets (Long Creek Herbs). He can be reached at www.Longcreekherbs.com.
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Make an Herb Flower Sorbet.