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Lemon Verbena-Buttermilk Sherbet

Photo: Jennifer Causey; Styling: Ginny Branch
Hands-on time 10 mins
time 2 hrs, 10 mins
Yield Serves 8 (serving size: about 1/2 cup)
Hands-on: 10 min. Total: 2 hr. 10 min.OK, so lemon verbena isn't a fruit--but it does add fruity flavor to this lovely dessert. Its floral aroma and taste soften the tang of the buttermilk.

Ingredients

  • 1 cup granulated sugar
  • 3/4 cup water
  • 3 tablespoons packed, coarsely chopped lemon verbena
  • 2 1/2 cups cold whole-milk buttermilk
  • 1 tablespoon grated lemon rind
  • Dash of salt
  • Lemon rind strips (optional)

Nutrition Information

  • calories 145
  • fat 2.5 g
  • satfat 1.5 g
  • monofat 0.6 g
  • polyfat 0.2 g
  • protein 2 g
  • carbohydrate 29 g
  • fiber 0.0 g
  • cholesterol 8 mg
  • iron 0.0 mg
  • sodium 99 mg
  • calcium 89 mg

How to Make It

  1. Combine first 3 ingredients in a saucepan, stirring until sugar dissolves. Bring to a boil; boil 2 minutes. Remove from heat; let stand 30 minutes. Pour syrup through a fine sieve into a bowl; discard solids. Stir in buttermilk, rind, and salt; chill 1 hour.

  2. Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon sherbet into a freezer-safe container; cover and freeze 1 hour or until firm. Garnish with lemon rind strips, if desired.