Double-Lemon Sherbet
Marci
ingredients
- 2/3 cup lightly packed lemon verbena leaves, rinsed
- 1 cup sugar
- 1 1/2 tablespoons grated lemon peel
- 1/3 cup lemon juice
- 1 1/3 cups buttermilk
- 2/3 cup half-and-half cream
directions
- 1
In 2-3 quart pan over high heat, bring 2/3 cup water to a boil. Stir in verbena, remove from heat, and let stand for 15 minutes. Press through a fine strainer set over a bowl, then return liquid to pan; discard solids.
- 2
Add sugar to lemon verbena water and stir often over high heat just until disolved, 2-3 minutes. Remove from heat and stir in lemon peel and juice. Nest pan in a bowl of ice water and stir often until mixture is cold, about 10 minutes. Stir in buttermilk and half-and-half.
- 3
Pour mixture into an ice cream maker and freeze. Pack airtight and freeze until firm enough to scoop, at least 2 hours or up to 2 weeks.
Source: Sunset Magzine
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