I can’t get enough of my ice cream maker. This handy summer kitchen gadget can make creamy, dreamy ice creams, frozen yogurts, and fruity sorbets. One of my favorite ways to turn a basic sorbet into a gourmet dessert is to infuse fruit juice with fresh herbs. This Lemon Balm Sorbet is especially delish after a spicy or heavy meal because it refreshes your palate. As for the fresh lemon balm, there is no substitute for the same flavor, but you can get creative and substitute any fresh herb you have in your garden.
Lemon Balm Sorbet
- 4 cups water
- Handful of fresh lemon balm
- Juice of 2 oranges
- 1 tablespoon fresh lemon zest, finely grated or minced
- 1-3/4 cups granulated sugar
- Place all ingredients in a large pan over high heat. Bring to a boil, stirring often, to dissolve the sugar.
- Remove pan from the heat and cover. Steep lemon balm for 10 minutes.
- Remove lid and allow the mixture to cool to room temperature. Strain the liquid and discard the leaves.
- Pour mixture into an ice cream maker and freeze according to manufacturer’s directions.
- Serve immediately or freeze in an airtight container.