Food & Cooking Recipes Dessert & Treats Recipes Sour-Cherry and Lemon-Verbena Sherbet 2.9 (15) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 31, 2017 Print Rate It Share Share Tweet Pin Email Photo: Naho Kubota Prep Time: 10 mins Total Time: 3 hrs 50 mins Yield: 1 quart Fragrant lemon verbena makes a lovely partner for tart cherries in this lip-smacking sorbet. Ingredients ¾ cup sugar ¾ cup water 2 tablespoons packed fresh lemon-verbena leaves 1 ¼ pounds fresh or thawed frozen sour cherries, pitted (about 3 cups) 1 cup whole milk Directions 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. 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. 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. Rate it Print