What a great food event begun by Barbara winosandfoodies and is hugely popular with all us bloggers. Laura at eatdrinklive, the winner of HHDD #12 is hosting HHDD#13. Sorbets are my thing at the moment so I am thrilled to include my Blackberry Lemon Verbena sorbet into this competition.Taking advantage of the great blackberry season and my prolific herb garden , Blackberry Lemon Verbena Sorbet is my own creation after reading about herbal syrups and compatible herbs and fruits. Sorbets are light and refreshing in the summer months especially where I live in Georgia when the heat combined with the high humidity can wilt you pretty quickly. Not only made with fruits, sorbets can be made with most herbs and vegetables for savory options such as an intermezzo, a term typically used in music as a brief interlude of lighter works performed between longer and more serious works, but in culinary terms,, cleanses the palate for the next course. I wrote earlier posts on sorbets that you can read here and here.
Blackberry Lemon Verbena SorbetIngredients1 cup (240 ml) water1 1/4 cup (250 grams) granulated white sugar10 fresh lemon verbena leaves1 pound (454 grams)fresh blackberries, washed and drained well, or frozen unsweetened blackberries2 tablespoons lemon juice2 tablespoons blackberry or raspberry liqueur (optional)Bring water to a boil in saucepan, remove from heat and stir in sugar. When dissolved, add lemon verbena leaves and let steep 10 minutes. Strain sugar syrup, discard leaves and place in a covered container in refrigerator until cold.Meanwhile,( if using frozen blackberries, thaw them), otherwise place fresh blackberries and lemon verbena sugar syrup in a saucepan, bring to a boil and continue to boil for 2-3 minutes. Remove from heat and allow to cool for a few minutes, then pour contents in a blender or food processor and puree until smooth. Strain the mixture to remove the seeds. This may take awhile, just keep stirring the puree to allow the juices to run through the sieve. Add lemon juice and liqueur, if desired, and chill until very cold. Following instructions for your ice cream maker, process the sorbet. The sorbet will be the consistency of soft ice cream. Place in very cold containers and freeze for at least 2 hours. If frozen longer, place in refrigerator for about 20 minutes until soft enough to serve.Makes about 4 cups sorbet.
Wow – this looks and sounds fantastic!!!
deborah-thanks.
Hi LynnyluJust wanted to let you know that I have tagged you for the “8 Things You Don’t Know about Me” meme. Mine is on my blog today: Hope you don’t mind.
so beautiful – what a gorgeous color, I bet it is delicious!
That is a stunning colour!!
ohhh my…looks devine…great sorbet…thanks
Thanks, Cara, Brilynn and Dilip.
Oh, this is gorgeous! I want some. 🙂
Looks wonderful! I made a raspberry sorbet but didn’t run it through a seive… I really like the crunchy seeds.Love your photography~
gorgeous photo! I can’t wait for blackberries to come more fully into season — yum. I have a verbena plant that’s taller than me, now!
What a gorgeous colour. It looks delicious. Thanks for joining hHDD.
fruittart-Thanks.sandi@the whistlestopcafe-I love the seeds also and always buy my jam with seeds.Thanks, Anita. You must live in the tropics. My lemon verbena only gets about 3 feet tall before winter sets in.Thanks, Barbara. It’s a pleasure to be in the HHDD event.
Congratulations Lynn.Fab entry. I look forward to you hosting the next HHDD. Can you email me at pinotgrisATgmailDOTcom so we can discuss options. Thanks.
congratulations!! 🙂 sounds lovely! if only i had the ice cream maker tho… 😉
I came here in a misdirected way… somehow expecting to see a comparison between the Blackberry and iPhone. However, I am please I landed here. What a beautiful set of pictures and a cool recipe, my wife an I will try it this weekend.
kathy-thanks-hope you like the sorbet.