• 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!