5 Easy, Delicious Sorbet Recipes: Lemon Verbena Yogurt Sherbet

Call them sorbets, sherbets, granitas or ices, nothing could be simpler than these herbs on ice.


| June/July 2009


Serves 8 

Although there is no firmly defined difference between a sherbet and a sorbet, sherbet often is made with dairy or egg whites. I use yogurt in this one to add a tanginess that complements the lemony herb.

• 2 cups lemon verbena leaves, lightly packed 2 cups whole-milk yogurt
• 1½ cups fine sugar 1½ tablespoons fresh lemon juice
• 1½ cups water

1. Puree lemon verbena, sugar and water in blender on high speed.

2. Whisk together yogurt and lemon juice in a mixing bowl.

3. Strain lemon verbena syrup through a fine sieve into yogurt; whisk until smooth. Freeze immediately in ice cream maker until slushy-firm. Scoop into storage container and freeze until firm enough to scoop.


Jerry Traunfeld, author of The Herbal Kitchen (William Morrow, 2005), received the James Beard Award for Best American Chef of the Northwest in 2000.

Cick here for the original article,  5 Easy, Delicious Sorbet Recipes .





mother earth news fair 2018 schedule

MOTHER EARTH NEWS FAIR

Next: April 28-29, 2018
Asheville, NC

Sit in on dozens of practical workshops from the leading authorities on natural health, organic gardening, real food and more!

LEARN MORE