Verbena yoghurt sorbet

Verbena yoghurt sorbet

By
From
French Lessons
Makes
500 g
Prep
5 mins
Cooking time
15 mins
Photographer
Steve Brown

There are many derivatives of this delicate, tangy sorbet. Simply replace the lemon verbena with the herb of your choice. Lemon thyme or lemon basil both work beautifully, for instance.

Ingredients

Quantity Ingredient
200ml water
60g sugar
30g liquid glucose
1 cup lemon verbena leaves
150g natural yoghurt
lemon juice, to taste

Method

  1. Put the water, sugar and glucose in a heavy-based saucepan and heat gently until the sugar has completely dissolved. Increase the heat and bring to a gentle simmer. Remove from the heat, add the lemon verbena leaves and set aside for 10 minutes to infuse.
  2. Strain through a fine sieve and chill. Add the yoghurt and use a hand blender to blitz it to a smooth purée. Add the lemon juice to taste. Tip into an ice-cream machine and churn according to the manufacturer’s instructions. Serve straight away or transfer to a plastic container and freeze for up to 5 days.
Tags:
French
France
European
Justin
North
chef
restaurant
basics
how to
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