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.
