Recipe: Lemon Verbena-Cantaloupe Sorbet
You’ll need to freeze the cylinder of an ice cream maker the day before you start this recipe.
Lemon Verbena-Cantaloupe Sorbet
1 cup sugar
1 cup water
6 lemon verbena leaves (or substitute 1/4 cup mint)
5 cups cantaloupe
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.
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.
Process the melon mixture in an ice cream maker according to the manufacturer’s instructions. Freeze in a container until hard.
Remove 5 minutes before serving, to make the sorbet easier to scoop. Garnish with lemon verbena leaves.
Photo Caption: 06cod003
