Make an Herb Flower Sorbet: Lemon Verbena and Pineapple Sorbet

| August/September 2004

Serves 4
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

Click here for the original article,  Make an Herb Flower Sorbet.  

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