Sorbet a La Verveine - Homemade Lemon Verbena Sorbet

• cup gently packed fresh lemon verbena leaf (or substitute 16 medium-size scented geranium leaves, such as old-fashioned rose or Mabel Gray lemon)1
• cup superfine sugar↗1
• cup fresh lemon juice↗1⁄4
• cups cold water3
• fresh herb (optional herb additions, grind any of the following with the lemon verbena leaves and sugar, 1 cup s)

Step-by-step instructions

1. 1

   Grind the lemon verbena leaves or scented geranium leaves (and fresh herbs, if using, such as: 1 cup sweet cicely leaves, 6 rose geranium leaves, 1/4 cup French or Mexican tarragon leaves, or 1/4 cup mint leaves) and sugar together in a food processor until the mixture turns into a bright green paste, about 30 seconds; stop to scrape down the sides as necessary.

2. 2

   Add the lemon juice and process for 15 seconds longer, then add the water.

3. 3

   Strain the resulting liquid through a fine sieve to remove any bits of leaf.

4. 4

   Freeze in an ice cream maker according to the manufacturer’s directions.

5. 5

   Note: If you don't have an ice cream maker, you can strain and freeze, stirring every half an hour until done.