Mother Earth Living

5 Easy, Delicious Sorbet Recipes: Lemon Verbena Yogurt Sherbet

<em>Serves 8</em>
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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.</p>
<p>• 2 cups lemon verbena leaves, lightly packed 2 cups whole-milk yogurt<br />
• 1½ cups fine sugar 1½ tablespoons fresh lemon juice<br />
• 1½ cups water</p>
<p>1. Puree lemon verbena, sugar and water in blender on high speed.<br />
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2. Whisk together yogurt and lemon juice in a mixing bowl.<br />
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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.</p>
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<em>Jerry Traunfeld, author of</em> The Herbal Kitchen <em>(William Morrow, 2005), received the James Beard Award for Best American Chef of the Northwest in 2000.</em>
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<strong>5 Easy, Delicious Sorbet Recipes</strong>

  • Published on May 12, 2009
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