Peach And Lemon Verbena Sorbet Food

PEACH AND LEMON VERBENA SORBET

Peach and Lemon Verbena Sorbet image

If the peaches are very sweet, add just three-quarters of the syrup to the puree.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes

Yield Makes about 1 quart

Number Of Ingredients 5

Ingredients

2/3 cup sugar
4 strips lemon zest (each about 2 inches by 1/2 inch)
3 sprigs fresh lemon verbena
2 1/2 pounds ripe yellow peaches, peeled
2 tablespoons vodka or grappa

Steps:

Put sugar and 1 1/2 cups water into a medium saucepan over medium heat. Bring to a simmer, stirring until sugar has dissolved. Add zest. Simmer 5 minutes. Remove from heat; add lemon verbena. Cover; let stand 20 minutes. Pour through a fine sieve into a bowl; discard solids. Let syrup cool completely.
Meanwhile, coarsely chop peaches, and place in a large bowl. Crush with your hands or a potato masher, then pass through a medium-mesh sieve into a bowl; discard solids (you should have at least 1 1/2 cups puree). Add cooled syrup and vodka or grappa to peach puree; stir to combine. Refrigerate until cold, at least 2 hours (up to 4 hours).
Freeze peach mixture in an ice cream maker according to manufacturer's instructions. Transfer to a chilled airtight container; freeze at least 2 hours (up to 2 weeks). Let sorbet stand at room temperature 10 minutes before serving.

PEACH SORBET

Peach Sorbet image

Provided by Food Network

Categories dessert

Time 3h20m

Number Of Ingredients 5

Ingredients

2 pounds fresh peaches
1 1/2 cups simple syrup (recipe follows)
Juice of 1 lemon
4 cups water
4 cups sugar

Steps:

Score bottom of peaches with an X and boil for about 10 seconds in boiling water and peel off skin. Remove peach pits. Puree peaches in a food processor or blender. Pour puree into a bowl and stir in simple syrup and lemon juice. Taste and adjust syrup or lemon juice to taste. Freeze in an ice cream maker using manufacturers instructions.
Stir water and sugar into a saucepan. Place pan over high heat and bring to a full boil. Let syrup cool before using. Store leftover syrup in a glass jar.

SORBET A LA VERVEINE - HOMEMADE LEMON VERBENA SORBET

Sorbet a La Verveine - Homemade Lemon Verbena Sorbet image

Nothing could be tastier, or simpler, than this vibrant and refreshing lemon verbena sorbet on a hot summer's day. Wonderful! From 'The Herbfarm Cookbook'. Cook time is chill time. Note: For variation, you can make a lovely Scented Geranium Sorbet. Or, try an herbal addition. The pure flavor of lemon verbena blends well with other herbs. Herb Additions-- For a compound herb flavor, grind any of the following with the lemon verbena leaves and sugar: 1 cup sweet cicely leaves, 6 rose geranium leaves, 1/4 cup French or Mexican tarragon leaves, or 1/4 cup mint leaves.

Provided by BecR2400

Categories Frozen Desserts

Time 2h15m

Yield 1 quart of Lemon Verbena Sorbet, 8 serving(s)

Number Of Ingredients 5

Ingredients

1 cup gently packed fresh lemon verbena leaf (or substitute 16 medium-size scented geranium leaves, such as old-fashioned rose or Mabel Gray lemon)
1 cup superfine sugar
1/4 cup fresh lemon juice
3 cups cold water
fresh herb (optional herb additions, grind any of the following with the lemon verbena leaves and sugar, 1 cup s)

Steps:

Grind the lemon verbena leaves or scented geranium leaves (and fresh herbs, if using, such as: 1 cup sweet cicely leaves, 6 rose geranium leaves, 1/4 cup French or Mexican tarragon leaves, or 1/4 cup mint 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, then add the water.
Strain the resulting liquid through a fine sieve to remove any bits of leaf.
Freeze in an ice cream maker according to the manufacturer's directions.
Note: If you don't have an ice cream maker, you can strain and freeze, stirring every half an hour until done.

Nutrition Facts : Calories 98.4, Sodium 3, Carbohydrate 25.5, Sugar 25.1

PEACH SORBET

Peach Sorbet image

Use very ripe peaches for this sorbet; one way of knowing they are ripe is when the skins come off effortlessly.

Provided by gartenfee

Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes

Time 5h35m

Yield 8

Number Of Ingredients 4

Ingredients

1 pound ripe peaches - peeled, pitted, and chopped
2 tablespoons lemon juice
½ cup water
½ cup white sugar

Steps:

Add peaches to a blender; blend until smooth. Measure out 1 1/2 cups peach puree into a bowl. Immediately stir in lemon juice and refrigerate.
Combine water and sugar in a small saucepan and bring to a boil. Stir until sugar is dissolved, about 1 minute. Remove from stove and cool to room temperature. Refrigerate simple syrup until chilled, about 1 hour.
Pour chilled peach puree and simple syrup into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and freeze until firm, about 4 hours.

Nutrition Facts : Calories 60.1 calories, Carbohydrate 15.4 g, Sodium 2.2 mg, Sugar 15.2 g

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