Hi! While I am typically not known for restraint and I do love layering flavours in sorbets (here’s looking at you, basil. And osmanthus tea. And vanilla and jasmine. And blackcurrant leaf)… But for one night only I restrained myself and did an acapella lemony lemon number. No lemon verbena. No lemongrass. No whistles, not even a cow bell. Just lemon.
I did sorbet recipe as written (85C then cool) but added lemon juice at 7Celsius. It took more than 3hrs to cool the syrup and it 2:00 AM. Would that still work? Consistency is a thick syrup. It’s a flavour bomb. Thank you for the recipe.
Oooh love this! I would use 15-20g of verbena leaves, steep them in the hot syrup - cover with cling film and place in an ice bath to infuse for 30 minutes before straining. That gives you the best “fresh” verbena flavour!
Would it be possible to swap the lemon juice with passion fruit puree? Or what modifications would you make?
I did sorbet recipe as written (85C then cool) but added lemon juice at 7Celsius. It took more than 3hrs to cool the syrup and it 2:00 AM. Would that still work? Consistency is a thick syrup. It’s a flavour bomb. Thank you for the recipe.
Say I wanted to make a Lemon Verbeena sorbet? (I got a lot of it) Would I use the same weight of the lemon peel and steep it the same way?
Oooh love this! I would use 15-20g of verbena leaves, steep them in the hot syrup - cover with cling film and place in an ice bath to infuse for 30 minutes before straining. That gives you the best “fresh” verbena flavour!
thank you!