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Gallery Blueberry and Lemon Verbena Sorbet Credit: Gentl and Hyers Recipe Summary Servings: 8 Yield: Makes 4 cups
Ingredients Ingredient Checklist 1 pound blueberries (about 3 cups) 2 tablespoons fresh lemon juice 2 cups Herb Syrup with lemon verbena
Gallery Blueberry and Lemon Verbena Sorbet Credit: Gentl and Hyers
Recipe Summary Servings: 8 Yield: Makes 4 cups
Gallery
Blueberry and Lemon Verbena Sorbet Credit: Gentl and Hyers
Blueberry and Lemon Verbena Sorbet
Credit: Gentl and Hyers
Blueberry and Lemon Verbena Sorbet
Recipe Summary Servings: 8 Yield: Makes 4 cups
Recipe Summary
Servings: 8 Yield: Makes 4 cups
Servings: 8
Yield: Makes 4 cups
8
Makes 4 cups
Ingredients
Ingredients
- 1 pound blueberries (about 3 cups) 2 tablespoons fresh lemon juice 2 cups Herb Syrup with lemon verbena
Directions
Process the blueberries and 2 tablespoons water in a food processor until smooth, about 2 minutes. Transfer to a large bowl. Stir in lemon juice and syrup.
Pour mixture through a fine sieve into another large bowl; discard solids. Freeze in an ice cream maker according to manufacturer’s instructions. Transfer sorbet to an airtight container; freeze at least 4 hours or up to 1 week before serving.
Reviews
Add Rating & Review
Reviews
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All Reviews for Blueberry and Lemon Verbena Sorbet
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Blueberry and Lemon Verbena Sorbet
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
