Photo: Jennifer Causey; Styling: Ginny Branch
Hands-on Time
10 Mins
2 Hours 10 Mins
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.

How to Make It

Step 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.

Step 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.

You May Like

Ratings & Reviews


June 04, 2015
Just used regular lowfat buttermilk since that's what available here. This is so delicious and so easy. Lovely texture and flavor.

CNewling's Review

September 10, 2014
I made this sherbet along with three other flavors of homemade icecream for the ice cream social party I put on for neighbors on my block, and this flavor was the runaway favorite. Very refreshing. Just the right amount of tartness. Would make a good palate cleanser between courses of a fancy dinner.