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Verbena Sorbet Recipe
Verbena Sorbet
Jacques et Laurent Pourcel, Le Jardin des Sens, France
Jacques et Laurent Pourcel, Le Jardin des Sens, France
Flavors of France
Total time: more than 2 hours
Preparation time: 2 hours
Cooking time: 10 minutes
Difficulty: Average
Chef's Note
This is a less sweet ice "cream" that I make to garnish my dessert soup, a kind of poached rhubarb compote, and which accentuates its nice fresh quality. You can also use it on its own, served in sundae dishes with fruit.
Ingredients for 4 servings
- 400 g (14 oz.) powdered sugar
- Juice of 6 lemons
- 4 bunches of fresh Verbena
- 300 ml (1 1/4 cups) Perrier
- 2 egg whites
  1. Bring 400 ml (1 1/2 cups) water to a boil with the sugar and lemon juice;
  2. throw in the verbena and let infuse until cool; strain and mix well;
  3. add the Perrier and the egg whites, mix well;
  4. strain again and place in an ice-cream maker to freeze.
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