Verbena Sorbet
Prep: 20min
|
Servings: 4
|
Cook: 5min
Verbena sorbet is a recipe with fresh ingredients from the South Fruit category. Try this and other recipes from Spoonsparrow!
Ingredients
- 5 untreated lemons
- 80 g sugar
- 80 ml white wine
- 20 g lemon verbena
- 1 Egg white
Instructions
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1.
Wash two untreated lemons hot, pat dry and peel thinly. In a pot, bring the zest, sugar and wine to a boil while stirring, then let it simmer for 5 minutes off the heat. Cool and strain through a sieve. Squeeze all lemons. Wash, pat dry and finely chop the verbena.
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2.
Beat the egg white half stiff. Add the remaining lemon juice, verbena and wine mixture, whisking and folding in the egg white. Pour into a shallow metal bowl and freeze for at least 4 hours, stirring occasionally (or finish in an ice cream maker). Scoop with an ice scoop and serve on a small dish.
