Peach Verbena Sorbet

Let's dive into the sun-kissed world of sorbet with my latest creation: peach-verbena sorbet—the frozen dessert you’ll crave after a day at the beach. Bright, refreshing, and bursting with the essence of summer, this sorbet blends the sweetness of ripe white and yellow peaches with the delicate citrusy notes of verbena. The secret? A fragrant verbena-infused syrup that elevates the fruit’s natural flavors into something truly magical. Best of all, you can prepare it ahead of time, so a scoop of this vibrant delight is always ready when you are. Smooth, icy, and irresistibly fruity, it’s the perfect way to cool down on a hot day—or simply indulge in a taste of sunshine whenever the mood strikes.

Please note that the full access to this content needs a subscription: please sign up.

Whether you opt for professional-grade fruit purées or prepare your own from scratch, sunshine-filled flavor awaits

This recipe is a protected and only available for paid members. To obtain the full step by step recipe and detailed ingredients list, please sign up.

Preview the recipe

Note that only the fragrance from fresh—or even previously frozen—verbena works for desserts. The delicate citrusy notes, bright and herbaceous, are essential, infusing custards and syrups with their elusive charm. But dried verbena, the kind bundled into tea sachets or left to crumble in forgotten pantry corners? That won’t do.
Homemade peach puree.

Verbena Sorbet Syrup

In a bowl, combine all together: The sugar, dextrose and stabilizer.
In the saucepan, bring water temperature to 104ºF/35ºC. Add dry ingredients and mix with the immersion blender.
Add the verbena leaves, liquor and cook sorbet syrup to 185ºF/85ºC, stirring constantly with the rubber spatula. Cool syrup on a ice bath, and sieve. Discard verbena leaves.
Add peach puree to the cold syrup, and blend. Store the fruit sorbet mixture in the refrigerator to mature for 4 hours at least, 24 hours max.

Churning

Pour the chilled peach mixture into the churner.
Process for 50-55 minutes.
Store the finished sorbet in frozen containers, and freeze for 4 hours before scooping it. Store sorbet in the freezer for up to 6 months.

How To Serve Sorbet

If the sorbet is too hard (straight from the freezer), place it in the refrigerator for about 30 minutes to soften slightly for easier scooping. Sorbets containing alcohol as the limoncello sorbet is already scoopable. Use a warmed ice cream scoop (dip it in hot water and dry quickly) for clean, smooth scoops.
You can serve your peach verbena sorbet over a layer of apricot, raspberry or blackberry puree.
Enjoy!