Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Sorbet Ingredients
Method
Preparation Steps
Prepare the Mint and Verbena Infusion
In a medium saucepan, combine the fresh mint leaves, lemon verbena leaves, water, and sugar. Bring to a gentle boil over medium heat, stirring until the sugar has dissolved. Remove from heat and let it steep for 30 minutes.
Strain the Infusion
After steeping, strain the mixture through a fine-mesh sieve into a bowl, discarding the solids. Allow the liquid to cool completely.
Combine Juices
Once the infusion has cooled, stir in the fresh lemon juice, fresh orange juice, and a pinch of salt. Mix well.
Chill the Mixture
Place the mixture in the refrigerator for at least 2 hours, or until it is thoroughly chilled.
Churn the Sorbet
Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
Freeze the Sorbet
Transfer the sorbet to an airtight container and freeze for at least 4 hours, or until firm.
Serve
Scoop the sorbet into bowls and garnish with additional mint leaves if desired. Enjoy!