Lemon Balm Sorbet
Is lemon sorbet too boring for you? Try the lemon balm sorbet with marinated strawberries from Spoonsparrow. The vegan sorbet is low in calories.
Ingredients
- 0.5 Vanilla bean
- 1 Organic Lime
- 1 bunch lemon balm
- 50 g coconut blossom sugar (2.5 Tbsp)
- 150 ml light grape juice (vegan)
- 400 g Strawberries
Instructions
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1.
Slice a vanilla bean lengthwise and scrape out the seeds. Rinse the lime hot, dry it, halve it and cut one half into slices.
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2.
Wash and shake lemon balm dry. Set aside 1–2 stems for garnish, put the rest in a bowl.
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3.
In a pot bring vanilla bean, seeds, lime slices, coconut blossom sugar, grape juice and 450 ml water to a boil, stirring until the sugar dissolves.
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4.
Pour the syrup over the lemon balm and let it steep for 10–15 minutes. Then strain the liquid through a fine sieve into a shallow dish and place it in the freezer.
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5.
As soon as the edges start freezing, whisk everything with an immersion blender. Repeat this during the six‑hour freeze frequently: the more you stir, the finer the texture.
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6.
Grate the zest of the remaining lime finely, squeeze out the juice and combine both in a bowl.
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7.
Gently wash strawberries, pat dry, de-stem and slice them.
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8.
Mix strawberries with lime zest and juice and let sit briefly in the fridge.
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9.
Serve by scooping the finished sorbet into spoonfuls on a plate, topping with marinated strawberries, garnishing with reserved lemon balm leaves, and serving immediately.
