Lemon Balm Sorbet

The herb patch in our back garden has gone wild. Lemon balm is one of the winners of the battle for space and light, thrusting proud stems laden with aromatic leaves in all directions. We also have bold bushes of sage, rosemary, oregano and thyme.

I think the pure and subtle flavour of herbs can be a little too tempered in dairy ice creams, but sings loudly in simple and refreshing sorbets. Since I’ve enjoyed both mint and basil sorbets in the past, I figured a lemon balm sorbet would work nicely and give us a way of using up some of that lemon balm bonanza.

Lemon Balm Sorbet - Kavey Eats - (c) Kavita Favelle -landscape-text

I opted to use my wonderful Froothie’s Optimum power blender to speed up the process. Blending together sugar, water and lemon balm leaves and a large dose of white rum took only minutes and produced a super smooth liquid which I cooled down and churned in my beautiful Smart Scoop ice cream machine (from the Sage by Heston Blumenthal range).

The advantage of this method is that it’s super fast and the flavour of the herb is good and strong.

The colour, of course, is much darker than steeping herbs in a sugar syrup and straining out before churning.

Lemon Balm Sorbet - Kavey Eats - (c) Kavita Favelle --9021 Lemon Balm Sorbet - Kavey Eats - (c) Kavita Favelle --9025

The rum adds a punch of flavour but also keeps the sorbet super soft. If you prefer your sorbet to freeze really hard, use less or omit entirely.

Simple Lemon Balm Sorbet

Ingredients
200 grams caster sugar
300 ml water
10 grams freshly picked lemon balm leaves, stems removed
1-2 tablespoons white rum

Method

  • Place all ingredients into the power blender and blend until completely smooth.
  • Transfer to fridge to cool.
  • Churn in an ice cream machine, or transfer to freezer in a tub and fork through every hour for 3-4 hours.

Lemon Balm Sorbet - Kavey Eats - (c) Kavita Favelle - portrait-text

This is my entry for the Early Summer Bloggers Scream For Ice Cream, which has a theme of sorbets and granitas.

IceCreamChallenge mini

The Optimum 9200 and 9400 are available from Froothie’s website. Don’t forget to enter “Special Ambassador Offer” on checkout for an additional 2 year warranty free of charge. Please use my affiliate link (here and in my sidebar) to support Kavey Eats.

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23 Comments to "Lemon Balm Sorbet"

  1. Urvashi

    I am so intrigued about the flavour of this. I’ve tasted lemon balm in a drink before but never in an ice cream. I might have to pop round and get a cutting of the plant from you!

    Reply
  2. kaveyeats

    Yes early summer is such a good time for homegrown herbs and I don’t use them nearly enough!

    Reply
  3. kaveyeats

    Yes it’s very refreshing though I suspect too sweet for some. I made it to my taste, which is a sweet tooth. One could dial down the sugar for a lighter taste though! 🙂

    Reply
  4. kellie@foodtoglow

    we’ve got lemon balm, lemon verbena, lemon bergamot in the garden so plenty of choice for this refreshing little number. I’ve got a thing for lemon tastes…I hope to be back later this month with something to add of my own. Awaiting some ice lollies moulds that are coming over in my niece’s luggage. 🙂

    Reply
  5. Choclette

    Using the whole herb is just what I like to do. Wouldn’t have thought of using lemon balm due to it’s rough nature, but you’re right the Froothie blender would easily sort that out. Sounds delicious and a great use of prolific lemon balm.

    Reply
    kaveyeats

    Choclette, I think if I didn’t have a power blender I’d steep rather than blitz the herb in but the Froothie Optimum is able to make it super smooth so I included the whole herb.

    Reply

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