Sorbet A La Verveine - Homemade Lemon Verbena Sorbet

• 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)

1. 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.
2. Add the lemon juice and process for 15 seconds longer, then add the water.
3. Strain the resulting liquid through a fine sieve to remove any bits of leaf.
4. Freeze in an ice cream maker according to the manufacturer's directions.
5. Note: If you don't have an ice cream maker, you can strain and freeze, stirring every half an hour until done.

gently packed fresh, sugar, lemon juice, cold water, fresh herb

Taken from www.food.com/recipe/sorbet-a-la-verveine-homemade-lemon-verbena-sorbet-414812 (may not work)