Raspberry Lemon Verbena Sorbet is a keeper

In six days Meggie and Theo will be in my arms. Well maybe not Theo so much – I’ll get a big hug and a kiss from him but Meggie…

I’ve been working on some treats for them. My freezer is jammed with homemade rolls, muffins and sweets. All of her favorites that take extra time that I will not have while they are here. I have also been experimenting with different fruit and herb combinations for sorbet. Ralph loves sorbet of any flavour so has been my very happy tester. He says this one is a keeper!

Raspberry Lemon Verbena Sorbet

makes 1 quart

1 cup sugar

1 cup water

handful lemon verbena leaves

5 cups fresh raspberries

Place water and sugar in sauce pan and bring to a boil

Add lemon verbena leaves and reduce heat

Simmer for 5 minutes

Remove from heat and cool completely then place in fridge until chilled

Press raspberries through a fine sieve extracting all the juice and pulp

Remove lemon verbena leaves from chilled syrup then mix with extracted fruit juice then follow ice cream makers manufacturer’s directions

Remove from ice cream maker into a freezer proof container and freeze until ready to serve.

Thanks for reading.