Sorbet a La Verveine - Homemade Lemon Verbena Sorbet Recipe

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Sorbet a La Verveine - Homemade Lemon Verbena Sorbet
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Calories
Minutes

Ingredients:

Directions:

  1. Grind the lemon verbena leaves or scented geranium leaves (and fresh herbs, if using, such as: 1 cup sweet cicely leaves, 6 rose geranium leaves, 1/4 cup French or Mexican tarragon leaves, or 1/4 cup mint leaves) and sugar together in a food processor until the mixture turns into a bright green paste, about 30 seconds; stop to scrape down the sides as necessary.
  2. Add the lemon juice and process for 15 seconds longer, then add the water.
  3. Strain the resulting liquid through a fine sieve to remove any bits of leaf.
  4. Freeze in an ice cream maker according to the manufacturer’s directions.
  5. Note: If you don't have an ice cream maker, you can strain and freeze, stirring every half an hour until done.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 122.61 Kcal (513 kJ)
Calories from fat 0 Kcal
% Daily Value*
Total Fat 0g 0%
Sodium 2.87mg 0%
Potassium 14.03mg 0%
Total Carbs 32.71g 11%
Sugars 32.3g 129%
Vitamin C 4mg 7%
Calcium 13.3mg 1%
Amount Per 100 g
Calories 58.9 Kcal (247 kJ)
Calories from fat 0 Kcal
% Daily Value*
Total Fat 0g 0%
Sodium 1.38mg 0%
Potassium 6.74mg 0%
Total Carbs 15.71g 11%
Sugars 15.52g 129%
Vitamin C 1.9mg 7%
Calcium 6.4mg 1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 2.5
    Points
  • 4
    PointsPlus

Good Points

  • fat free,
  • saturated fat free,
  • sodium free,
  • cholesterol free

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