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Lemon Verbena Sorbet
from the kitchen of Sharmagne Leland-St. John

1 cup fresh lemon verbena leaves, gently packed
1 cup caster sugar
1/4 cup freshly squeezed lemon juice
3 cups water
Sprigs of English or Liquorish mint

Place the lemon verbena leaves and sugar together
in a food processor and pulse until the mixture turns
into a bright green paste, scraping the paste from the
sides as necessary. Add the lemon juice and process
for 10 to 15 seconds, then add the water.  Strain the
mixture through a fine sieve to remove all the bits of
leaf. Freeze in double zip-lock bags in the freezer
compartment of your refrigerator until the desired
consistency.  Serve with a sprig of mint.

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