Lemon Verbena-Buttermilk Sherbet

Lemon Verbena-Buttermilk Sherbet Recipe
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.

Yield:

Serves 8 (serving size: about 1/2 cup)

Recipe from

Cooking Light

Recipe Time

Hands-on: 10 Minutes
: 2 Hours, 10 Minutes

Nutritional 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

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)

Preparation

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.

Note:

Ruth Cousineau,

June 2014
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