I bought a verbena plant in France for 1 Euro. brought it home and put it in the polytunnel. The leaves can be dried and then pour over boiling water to make a lemony drink, it is has properties to help with sleep.
This sorbet is great as either a desert, or if we are being really posh between the fish and the main course. I made it for a family party, and it went down well.
10g verbena leaves 2 tbsp of vodka 480g of sugar 120ml lemon juice 2 lemons - for their zest 240ml extra virgin olive oil 480ml water 2 egg whites lightly whisked
lemon verbena
Lemon Verbena Sorbet
lemon verbena
Method Combine the vodka, water, sugar, lemon verbena,lemon juice zest together in a liquidiser. now again this is one of my difficult recepies...Blitz together then slowly add the olive oil with motor of the mixer running transfer into a plastic tub, and place in the freezer after a couple of hour take it out and with a fork mix it up add the whisked eggs by slowly folding in then put it back in the freezer it will be ready in a few hours once set
Recently I’ve tried making raspberry sorbet but in this I used a sugar syrup instead of the olive oil but I found it too sweet. Does the olive oil affect the taste of the sorbet? I might try incorporating it into mine.
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Hi
It was quite interesting, when I tasted it before it had frozen there was an olive oil taste, but I persevered, and once it was frozen, the was a faint taste, but not enough to tell, raspberries have a strong taste so I think it would work well…. let me know 🙂
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