Lemon verbena sorbet recipe

Ingredients

• 8 oz (225 g) caster or granulated sugar
• 2 sprigs of lemon verbena
• 3 lemon juice
• 1 egg white (optional)

1. Place the sugar, 600 ml (1 pint) water and the lemon verbena sprigs in a saucepan over a medium–low heat. Bring slowly to the boil and simmer for 3 minutes. Remove from the heat and take out the lemon verbena sprigs. Allow the syrup to get quite cold, then add the strained juice of 3 lemons.
2. Strain and freeze in an ice-cream machine or sorbetière. If you don’t have an ice-cream machine or sorbetière, simply freeze the sorbet in a freezable bowl. When it is semi-frozen, whisk until smooth and return to the freezer. Whisk again when almost frozen and fold in the stiffly beaten egg white.
3. If you have access to a food processor, you can simply freeze the sorbet completely in a tray, then break up and whiz for a few seconds in the processor. Drop the slightly beaten egg white down the tube, whiz and freeze again. Keep in the freezer until needed.
4. Serve in chilled glasses or chilled bowls. If you like, you can splash over a little pink prosecco.