Lemon Verbena-Cantaloupe Sorbet


You’ll need to freeze the cylinder of an ice cream maker the day before you start this recipe for Lemon Verbena-Cantaloupe Sorbet. Try it as part of this All-Local Dinner Party Menu.


Lemon Verbena-Cantaloupe Sorbet

Lemon Verbena-Cantaloupe Sorbet


  • 1 cup sugar
  • 1 cup water
  • 6 lemon verbena leaves (or substitute 1/4 cup mint)
  • 5 cups cantaloupe


  1. Make a simple syrup by bringing the sugar and water to just shy of a boil. Stir to combine, remove from heat and add lemon verbena leaves. Steep for 20 minutes, then remove leaves and cool the syrup.
  2. Puree the cantaloupe with the lemon-verbena simple syrup in a blender. (You may have to do this in batches.) Refrigerate the melon mixture until very cold, 4 to 6 hours.
  3. Process the melon mixture in an ice cream maker according to the manufacturer’s instructions. Freeze in a container until hard.
  4. Remove 5 minutes before serving, to make the sorbet easier to scoop. Garnish with lemon verbena leaves.


About Author

Liz Johnson is content strategist for The Journal News and lohud.com, and the founding editor of lohudfood, formerly know as Small Bites. As food editor, she won awards from the New York News Publishers Association, the Association of Food Journalists and the Associated Press. She lives in Nyack with her husband and daughter on a tiny suburban lot they call their farm — with fruit trees, an herb garden, and a yardful of lettuce, tomatoes, onions, shallots, cucumbers, zucchini, radishes, cabbage, peppers, Brussels sprouts and carrots and four big blueberry bushes.

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