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8/17/2006

Pineapple-Verbena Sorbet

Herbs used:

Lemon Verbena leaves

Recipe:
1 can frozen pineapple juice concentrate, thawed but still cold
3 leaves fresh Lemon Verbena, partially cut up
2 cans cold water

In blender, place the Lemon Verbena leaves, pineapple juice concentrate and 1 can of cold water.

Blend well until the leaves are completely pulverized.

Add the remaining can of water and pour the mixture into a hand-cranked or electric sorbet mixer. Freeze until firm.

Serve in previously-frozen bowls (I freeze the spoons, as well, the sorbet stays firmer that way.)

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