July 13, 2012
Lemon Verbena Peach Sorbet
Makes 1 quart
2 ½ lbs. peaches (about 8)- peeled, pitted and sliced
1 cup water
2/3 cup sugar
¼ cup lemon juice (about the juice of 1 lemon)
6 lemon verbena leaves, tied in a bundle with kitchen twine
In a saucepan over medium heat, simmer water, sugar and lemon verbena bundle until sugar dissolves. Stir occasionally. Next, add sliced peaches and continue to cook for about 5 minutes or until soft.
Add the lemon juice and stir until incorporated. Turn off the heat and let mixture come to room temperature. This allows the subtle flavors to combine. Pull out the lemon verbena bundle and process in a food processor until mixture is smooth. Chill in fridge for an hour and then churn in your ice cream maker (follow your ice cream maker instructions). Enjoy!