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Blackberry and Lemon Verbena Sorbet



A pound of blackberries from the farmers' market ended up in the refrigerator this weekend, which led to a midweek panic when they started to go bad. This wasn't a huge problem really, because Susan and I both spend our weeks with graduate students and graduate students are powerless to offers of free food. (Thank you Melanie, Dan and Vaishnavi for volunteering to stuff your faces.)

I had planned to simply sprinkle the berries with sugar and finely chopped lemon verbena, then thought about revisiting the dutch baby pancakes and tossing the blackberries with a lemon verbena syrup. In the end, though, I threw the berries in a pot with the verbena syrup, boiled everything to a sugary mess and bought the cheapest ice cream maker I could find

Blackberry and Lemon Verbena Sorbet

1 cup water
1 1/4 cup granulated white sugar
10 fresh lemon verbena leaves
1 pound fresh blackberries
2 tablespoons lemon juice

Bring the water to boil in a saucepan then remove from heat and stir in the sugar. When the sugar has dissolved, add the lemon verbena leaves and steep for half an hour. After steeping, strain the sugar syrup, discard the verbena leaves and place the syrup in a covered container in the refrigerator until cold.

Now throw the blackberries and lemon verbena syrup into a saucepan and boil the mixture for a few minutes. Remove the saucepan from the heat and allow it to cool for a few minutes, then pour the contents into a blender and puree until smooth. Now strain the mixture to remove the blackberry seeds--there should be about half a cup of them. Add lemon juice and refrigerate overnight.

Now follow the instructions for your ice cream maker and when finished dump the sorbet into a very cold container and freeze it until firm, about 5 hours. Sorbet will be the consistency of soft ice cream and I recommend serving it in frosted glasses.

Makes about 4 cups.




Sorbet Recipe
from Lynn in Georgia

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  • Anonymous Andy says so:
    September 01, 2007 7:50 AM  

    Looks very good, great color to it. Where do you get the lemon verbena? top  

  • Anonymous Daniel says so:
    September 01, 2007 9:51 AM  

    Susan and I grow our own lemon verbena. You should be able to buy it at nurseries and farmers' markets all summer and even into autumn. It's twiggy and doesn't need much watering, which makes it very easy to grow. top  

  • Blogger melanie says so:
    September 04, 2007 11:00 AM  

    I will gladly stuff my face with your culinary experiments any day.

    Because this delicious sorbet is so soft, chilling the serving glasses is key.

    Found a recipe for lemon verbena icecream: http://dessertfirst.typepad.com/dessert_first/2007/08/la-festa-al-fre.html, maybe worth a try? top  

  • Blogger Daniel says so:
    September 04, 2007 11:14 AM  

    Ooo. Sounds pretty great. I'll definitely add it to our del.icio.us bookmarks! top