Photo: MARINA OLIPHANT
- 1 cup loosely packed lemon verbena leaves, torn
- 1 cup castor sugar
- 3 cups water
- 1 lemon
- Fresh berries to serve
Place roughly torn lemon verbena leaves in a saucepan with sugar and water. Bring to boil. Reduce heat and simmer for three minutes until sugar has dissolved. Set aside to cool completely and allow the flavour to infuse. Strain to remove the leaves.
Zest and juice lemon. Strain juice into sugar syrup. Add zest and stir until combined. Pour mixture into stainless-steel container and cover with foil. Freeze for two hours.
Remove mixture from freezer and use a fork to break up ice crystals. Transfer mixture to a food processor and process until just smooth. Return mixture to freezer for one hour.
Remove and repeat the processing procedure, making sure the mixture is not overprocessed. Return to freezer until completely frozen.
Remove from freezer and set aside for three to five minutes to soften slightly. Serve with fresh berries.
- Cuisine - Italian
- Course - Dessert