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
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.
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.