Do you say it “erbs” or “hhherbs”? Just curious…
A lovely and refreshing spoonful created by the lovely and refreshing Pamela Braun of My Man’s Belly. Pssst: ladies go take a peek at her header. *wink, wink*. Composing myself in 3, 2, 1….
Herbal Lemon Sorbet Recipe
Makes 1 Pint
1 Cup Water
3/4 Cup Granulated Sugar
1 Teaspoon Herbes de Provence
1 Cup Lemon Juice
2 Tablespoons Vodka
Instructions 1. Add water and sugar to a small saucepan. 2. Heat over medium high heat until sugar as been dissolved into the water. Let it cook for 1 more minute after it is completely dissolved (you’ll need to occasionally stir the mixture while the sugar is dissolving). 3. Remove from heat and stir in the herbes de Provence. Let cool to room temperature. 4. Strain the herbs out of the sugar mixture by using a fine mesh strainer. If there are still particles of the herbs, strain again through a dampened coffee filter. (wet the coffee filter with water before filtering to keep the syrup from being absorbed by the filter) 5. Pour the syrup into a container that you can put in your freezer. 6. Stir in the lemon juice and vodka. 7. Add all ingredients to ice cream maker and process according to directions. 8. Cover and freeze. 9. Let set up in the freezer for at least 4 hours before serving.
Quick notes If you want this to be sweeter, you can use 1 cup of sugar in place of the 3/4 cup that I used.
Preparation time: 15 minute(s)
Cooking time: 15 minute(s)
Diet type: Vegan
Diet tags: Gluten free
Number of servings (yield): 8
Wanna cool off even more (you’re going to need it after visiting her page), make this Herbal Lemon Sorbet sip-able and turn it into a Sgroppino — I assume that’s Italian for “is it hot in here or is it just you?”
Like what you see? Show her some sugar…