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 used my 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 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 clean and punchy.
Simple Lemon Balm Sorbet
Ingredients
- 200 g caster sugar
- 300 ml water
- 10 g freshly picked lemon balm leaves , stems removed
- 1-2 tbsp white rum (optional)
Notes
Instructions
- 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.
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 leave a comment - I love hearing from you!23 Comments to "Lemon Balm Sorbet"
That looks divine and I am sure it tastes just amazing!
Thanks Heather, it certainly tastes good to me!
This sounds so lovely! I don’t have lemon balm growing in the garden right now, but hope to have some soon. Then, I will try this.
I think it would be good with mint or basil too. Thank you, Debi.
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!
You would be very welcome!
This sounds so so refreshing 😀 lovely for this time of year!
Yes early summer is such a good time for homegrown herbs and I don’t use them nearly enough!
This sounds really good Kavey. I’ve never tried Lemon Balm before, what a fab idea for a sorbet. I bet it’s super refreshing!
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! 🙂
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. 🙂
Excellent news!
I grew lemon balm this year and didn’t use it once. Good one to remember.
Oh we’ve not used it nearly enough!
A bowl or two of this would do me very well with the weather we are currently having.
Me too, sweltering today!!!
I love sorbet and yours looks delicious! Pinned and shared!
Thank you
I love sorbets but have never made one and this one looks delicious:-)
Quicker than most ice creams!
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.
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.
Have not experienced lemon balm enough in my lifetime. This sorbet looks gorgeous!