Lemon Verbena-Buttermilk Sherbet
Photo: Jennifer Causey; Styling: Ginny Branch
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.
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CNewling's Review
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.
Terrific