| Prep: 15 mins | Cook: 2 hours (freeze time) | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 167 | 0g | 0g | 42.3g |
| sugars | fibre | protein | salt |
| 39.3g | 0.1g | 0.2g | 0.003g |
Let me paint a picture. Imagine a muggy, humid Miami afternoon, blended with vibrant Cuban melodies and patches of Spanish chatter enveloping the city – that’s where the inspiration for my Lemon Verbena Sorbet comes in. This fruity delicacy isn’t just a recipe to me, it’s a time capsule, carrying the essence of my Caribbean-Spanish heritage into every cooling spoonful.
As a proud Miamian with deep-rooted Cuban and Spanish bloodlines, I have a particular penchant for citrus-infused treats, reminiscent of the lush orange groves and lemon orchards of Spain. Keeping my lineage in mind, if there’s a dish that waltzes delicately between tropical allure and Spanish vibrancy, it’s Lemon Verbena Sorbet.
The Symphony of Flavors
This sorbet’s melody of crisp citrus notes paired with the subtly sweet undertones of Lemon Verbena leaves, brings forth an appealing refresher, calling back to traditional Spanish helados and the Cuban granizados. It’s a dessert that’s simple to prepare but leaves a lingering taste that’s complex and invigorating. Paired with a spread of tapas or enjoyed by itself, this sorbet is like a dip in a cool ocean on a hot day – instantly uplifting.
Pack Your Spoon with Health Benefits
And just as dance keeps me physically fit, I also believe in the power of healthy eating. Beyond its astonishing flavor palette, this Lemon Verbena Sorbet also packs a healthy punch. Lemons are packed with abundant health benefits, including vitamin C, and antioxidants. Lemon Verbena too, is a powerhouse of wellness, known to reduce inflammation and bolster the immune system. All this goodness is beautifully wrapped in a blanket of natural sugar and water, making the sorbet a healthier choice for a sweet indulgence.
If you’re a fan of tropical, citrusy, cooling desserts, take a cue from my Spanish-Cuban roots and give my Lemon Verbena Sorbet a try. Whether to beat the heat or complement a flavorful Cuban-Spanish meal, it’s sure to become a treasured recipe in your summer dessert repertoire.
What You’ll Need
- 1 cup of sugar
- 2 cups of water
- 1/2 cup of fresh lemon juice
- 1 tablespoon of chopped fresh lemon verbena leaves
- 1 teaspoon of lemon zest
Method
Step One
In a saucepan, combine the 1 cup of sugar and 2 cups of water. Place it on medium heat and start to stir until the sugar completely dissolves. This should create a simple syrup.
Step Two
Add the 1 tablespoon of chopped fresh lemon verbena leaves into the simple syrup. Let it steep on low heat for around 10 minutes. Most of the flavor of the leaves should have infused into the syrup at this point.
Step Three
Strain the syrup to remove the lemon verbena leaves. Pour the syrup back into the saucepan and put it on low heat.
Step Four
Add 1/2 cup of fresh lemon juice and 1 teaspoon of lemon zest into the saucepan with the syrup. Mix these ingredients thoroughly until they are well combined. Continue to heat this mixture for about 2 – 3 more minutes.
Step Five
Remove the saucepan from the heat and allow the mixture to cool to room temperature. Once it is cooled, place it in the refrigerator to chill for at least 2 hours.
Step Six
When the mixture has chilled, transfer it to an ice cream maker and process it according to the manufacturer’s instructions. If you don’t have an ice cream maker, you can freeze the mixture in a shallow dish for 2 hours and then blend it in a food processor to create a sorbet consistency.
Step Seven
Serve the Lemon Verbena Sorbet immediately, or store it in the freezer until needed. Enjoy!
