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Sour-Cherry and Lemon-Verbena Sherbet

  • prep: 10 mins
    total time: 3 hours 50 mins
  • yield: Makes about 1 quart
Photography: Naho Kubota




  • 3/4 cup sugar
  • 3/4 cup water
  • 2 tablespoons packed fresh lemon-verbena leaves
  • 1 1/4 pounds fresh or thawed frozen sour cherries, pitted (about 3 cups)
  • 1 cup whole milk


  1. Step 1

    Bring sugar and water to a boil in a small saucepan, stirring until sugar has dissolved. Remove from heat and add lemon verbena. Let steep 15 minutes. Pour through a fine sieve set over a bowl; discard solids. Refrigerate syrup until cold, about 15 minutes.

  2. Step 2

    Puree cherries and lemon-verbena syrup in a blender until smooth. Transfer mixture to a bowl and stir in milk. Cover and refrigerate until cold, at least 1 hour and up to 2 hours.

  3. Step 3

    Chill a loaf pan in freezer at least 10 minutes. Freeze and churn cherry mixture in an ice cream maker according to manufacturer’s directions, then transfer to pan. Cover with plastic wrap and freeze until hardened, at least 2 hours; sherbet can be frozen up to 2 weeks ahead.

Martha Stewart Living, July 2013



Reviews (1)

  • 30 Jul, 2013

    The flavors mentioned might taste good ONCE, but if you are making ice cream....the way ice cream was made in homes for several decades and still is in some, you need to get real ingredients and CAN'T use the freezer! Who had freezers back then! You used an ice cream freezer, lots of ice blocks. I made for my neighborhood kids, and they went around the block asking to take icicles off houses in the winter to put into the wooden churn bucket. Good, Proper ice cream IS DELICIOUS!