Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe by Cooking Light June 2014

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Credit: Jennifer Causey; Styling: Ginny Branch

Recipe Summary test

hands-on:
10 mins
total:
10 mins
Yield:
Serves 8 (serving size: about 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

145 calories; fat 2.5g; saturated fat 1.5g; mono fat 0.6g; poly fat 0.2g; protein 2g; carbohydrates 29g; cholesterol 8mg; sodium 99mg; calcium 89mg.
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