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.
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.
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
- 200 g caster sugar
- 300 ml water
- 10 g freshly picked lemon balm leaves , stems removed
- 1-2 tbsp white rum
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.
This is my entry for the Early Summer Bloggers Scream For Ice Cream, which has a theme of sorbets and granitas.
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.