Rhubarb and Lemon Verbena Sorbet

Ingredients

Rhubarb

4 cups, chopped

Water

2 cups

Granulated sugar

1 cup

Lemon verbena leaves

1/4 cup, fresh

Lemon juice

1/4 cup, freshly squeezed

Instructions

1. In a medium saucepan, combine the chopped rhubarb, water, sugar, and lemon verbena leaves.
2. Bring the mixture to a boil over medium heat. Once boiling, reduce the heat and let it simmer for about 10 minutes, or until the rhubarb is tender and breaking down.
3. Remove the saucepan from the heat and allow the mixture to cool for about 10 minutes.
4. Carefully remove and discard the lemon verbena leaves from the mixture.
5. Transfer the rhubarb mixture to a blender or food processor and blend until smooth.
6. Add the freshly squeezed lemon juice to the blended mixture and blend again to incorporate fully.
7. Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.
8. Once churned, transfer the sorbet to a lidded container and freeze for at least 4 hours, or until firm.
9. To serve, scoop the sorbet into bowls or cones. For an extra touch, garnish with fresh lemon verbena leaves or a slice of lemon.