Food & Cooking Recipes Dessert & Treats Recipes Peach and Lemon Verbena Sorbet 3.5 (2) Add your rating & 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 16, 2017 Print Rate It Share Share Tweet Pin Email Yield: 1 quart If the peaches are very sweet, add just three-quarters of the syrup to the puree. Ingredients ⅔ cup sugar 4 strips lemon zest (each about 2 inches by ½ inch) 3 sprigs fresh lemon verbena 2 ½ pounds ripe yellow peaches, peeled 2 tablespoons vodka or grappa Directions Put sugar and 1 1/2 cups water into a medium saucepan over medium heat. Bring to a simmer, stirring until sugar has dissolved. Add zest. Simmer 5 minutes. Remove from heat; add lemon verbena. Cover; let stand 20 minutes. Pour through a fine sieve into a bowl; discard solids. Let syrup cool completely. Meanwhile, coarsely chop peaches, and place in a large bowl. Crush with your hands or a potato masher, then pass through a medium-mesh sieve into a bowl; discard solids (you should have at least 1 1/2 cups puree). Add cooled syrup and vodka or grappa to peach puree; stir to combine. Refrigerate until cold, at least 2 hours (up to 4 hours). Freeze peach mixture in an ice cream maker according to manufacturer's instructions. Transfer to a chilled airtight container; freeze at least 2 hours (up to 2 weeks). Let sorbet stand at room temperature 10 minutes before serving. Rate it Print