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