Lemon Verbena Sorbet

Lemon Verbena Infusion

• 2.4 kg / 5 lb 4.66 oz lemon juice
• 400</

1. For the Lemon Verbena Infusion: Warm the lemon juice slightly and steep the lemon verbena in the lemon juice. Do not let the juice get hotter than 65°C / 149°F, otherwise the verbena’s flavor will become bitter. Steep for 5 minutes.
2. Once the lemon verbena is steeped, strain it out and measure the amount of lemon juice needed.
3. For the Sorbet