Lemon verbena enhances the lemon flavor of this blueberry sorbet. The rum is optional. The recipe calls for frozen blueberries, so you can make it year-round.
Prep Time: 5 minutes
Ingredients:
- 2/3 cup granulated sugar
- 1/3 cup whole lemon verbena leaves
- 1 bag frozen blueberries (14 to 16 ounces)
- 1/3 cup fresh lemon juice
- 2 Tablespoons lemon-flavored rum (optional)
Preparation:
Put sugar and lemon verbena in a food processor and process 30 seconds. Add frozen blueberries and process 1 minute.With the processor on, pour lemon juice and rum, if using, through the feed tube; process until smooth. Serve sorbet immediately, or transfer to a covered bowl and keep in freezer (soften slightly before serving, if necessary).
Yield: 4 servings.
Per Serving: 209 calories; 0.4 g fat (0 g saturated fat; 2 percent calories from fat); 50 g carbohydrates; 0 mg cholesterol; 7 mg sodium; 0.9 g protein; 2.9 g fiber.
Recipe Source: Desserts From An Herb Garden by Sharon Kebschull Barrett (St. Martin's Press)
Reprinted with permission.
