Raspberry Lemon Verbena Sherbet

raspberry lemon verbena sherbet

I am now a boat owner.  Crazy, I know. My husband has always coveted a boat, and since moving to Annapolis (an obvious boating town) we both got the itch to get on the water.  On gorgeous calm sunny days, it is hard to drive by the water and not want to be on it.  Since it is our first boat, we decided to go with a smaller, used jet boat.  Maybe one day we will own a beautiful sailboat, but for now we will have some fun speeding along the water.

Last weekend I was excited to ride on our boat for the first time.  My experience on the boat on Sunday was equal parts fun and terrifying.  The water was a little choppy when we first set out and I am not quite accustomed to the bumps.  I held on tight and tried not throw up.  After a while the water calmed and we made our way into Annapolis harbor and up the calmer rivers.  Bright sun on my face and a cool breeze, I felt pretty lucky.  I even calmed down a bit for the ride back:)

raspberry lemon verbena sherbet 2

Today I bring you a recipe that is equal parts tart and refreshing (and certainly not terrifying) – Raspberry Lemon Verbena Sherbet. My lemon verbena plant is finally big enough to harvest and it begged to be used in some ice cream.  I also made some Maple Blue-barb Jam with Lemon Verbena, which is awesome.  The subtle hint of lemon from this herb is a great compliment to fruit.  Enjoy!

Raspberry Lemon Verbena Sherbet
Makes about 1 quart

4 cups (450 g) fresh or frozen red raspberries
1/4 cup (~4 ounces) fresh lemon verbena leaves
1 1/2 cup whole milk, divided
1 cup sugar
1/2 cup heavy cream

Begin by making raspberry purée.  Warm fruit in microwave if using frozen.  Press raspberries through a fine mesh sieve, preserving juice and pulp and discarding the seeds.  Cover and chill in the refrigerator.

Combine lemon verbena , 1 cup milk, and sugar in a medium saucepan.  When mixture is hot and begins to bubble, remove from heat and steep at room temperature for 10 minutes. Pour infused milk through a fine mesh sieve, pressing on the back of the lemon verbena leaves with a wooden spoon to extract as much flavor as possible. Discard lemon verbena. Add remaining milk and cream to infused milk mixture and whisk to combine.  Cover and refrigerate until completely chilled, preferably overnight.

Once chilled, combine infused milk mixture and raspberry puree, whisking to incorporate. Pour sherbet base into an ice cream maker and freeze according to the manufacturer’s instructions.  Transfer to a freezer-safe container and freeze until firm, at least 4 hours.

raspberry lemon verbena sherbet pinterest

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