Lemon Verbena Sorbet

### Preparation 1. In the bowl of a blender or food processor, combine the lemon verbena leaves and the sugar. Using a vegetable peeler, shave three strips of zest from the lemon, and add them in. Process until finely ground. 2. Transfer to a mixing bowl, add the juice of the lemon, the limoncello if using, and 600 ml (2 ½ cups) cold water. Whisk to combine, cover, and let this mixture steep in the fridge for 2-3 hours. 3. Strain through a fine sieve to remove the little flecks of leaf (teeny bits may remain, but that is okay), and churn in the ice cream maker, food processor, or blender. 4. The texture is best when the sorbet is freshly churned. If you have leftovers, apply a piece of plastic wrap closely to the surface to prevent crystallization. Let the sorbet soften for 20-30 minutes in the fridge before serving.

Recipe by Clotilde of Chocolate & Zucchini. Photo: Clotilde Dusoulier, “Lemon Verbena Sorbet Recipe,” via https://cnz.to/recipes/ice-cream-sorbets/lemon-verbena-sorbet-recipe/