Lemon Sorbet with Tarragon
Ingredients:
- 6 Quarts
- 6 Cups Gently Packed Fresh Lemon Verbena Leaves
- 6 Cups Superfine Sugar
- 1 ½ Cups Freshly Squeezed Lemon Juice
- 1 ½ Cups Gently Packed Tarragon Leaves
- 4 ½ Qts of Spring Water
- Container for storing sorbet
1st Day:
Grind the lemon verbena, tarragon leaves and sugar together in a food processor until the mixture turns
into a bright green paste, about 30 seconds. Stop to scrape down the sides as necessary. Add the lemon
juice and process for 15 seconds longer, and then add the water. Strain the resulting liquid through a fine
sieve to remove any bits of leaf. Let chill overnight.
2nd Day:
Freeze in an ice cream maker according to the directions. Pack into container and freeze.
(Recipes and Serving Suggestions Provided by Central Coast Ag Network Members in Action)