Lemon Verbena-Buttermilk Sherbet

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

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Recipe Time

Hands On: 10 Minutes
: 2 Hours, 10 Minutes

Nutritional Information

Amount per serving
  • Calories: 145
  • Fat: 2.5g
  • Saturated fat: 1.5g
  • Monounsaturated fat: 0.6g
  • Polyunsaturated fat: 0.2g
  • Protein: 2g
  • Carbohydrate: 29g
  • Fiber: 0.0g
  • Cholesterol: 8mg
  • Iron: 0.0mg
  • Sodium: 99mg
  • Calcium: 89mg

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. 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. 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.
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