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Blueberry and Lemon Verbena Sorbet

Blueberry and lemon verbena sorbet tastes like berry-dotted lemon curd.

  • Servings: 8
  • Yield: Makes 4 cups

Source: Martha Stewart Living, July 2005


  • 1 pound blueberries (about 3 cups)
  • 2 tablespoons fresh lemon juice
  • 2 cups Herb Syrup with lemon verbena


  1. Process the blueberries and 2 tablespoons water in a food processor until smooth, about 2 minutes. Transfer to a large bowl. Stir in lemon juice and syrup.

  2. Pour mixture through a fine sieve into another large bowl; discard solids. Freeze in an ice cream maker according to manufacturer's instructions. Transfer sorbet to an airtight container; freeze at least 4 hours or up to 1 week before serving.

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