Food Porn Format: Sorbet a La Verveine (Lemon Verbena Sorbet) and Vegan Blueberry and Lavender Banana Ice Cream


Thanks for waiting, you guys. I know it’s late but things have been pretty busy here for me. In any case I’ve made it up for you guys with a twofer. Sorbet a La Verveine (Lemon Verbena Sorbet) and a vegan ice cream that’s actually really good for you. You can even eat it for breakfast!

The first is the sorbet. For those that don’t know, lemon verbena is a leafy herb that is in season in the spring and early summer. It smells like lemons without the sour flavor so putting it in recipes gives you that aroma without the overpowering tartness. There is still a little bit of lemon in this recipe because a tiny bit of sour is great for sorbet but the aroma from the herb make it something wild. It’s much sweeter than it is sour but the aroma is really lemony. Very delightful in the summertime or in between courses as a palette cleanser.

The second is a vegan food hack. That’s the terminology I use when vegans come up with something particularly brilliant and sneaky to bypass the need to use meat or dairy. This recipe is by far one of the most impressive. The texture is somewhere in between soft serve and a really good frozen yogurt. It’s not as sweet, but I figure to give you a bare bones recipe and let you doll it up as you please. Add some sugar if you must but as it is, it’s a light and clean tasting treat. Best of all, it’s totally guilt free. Come home from the gym and treat yourself to this stuff, know that the potassium is helping your recovery and the antioxidants from the blueberries are doing your worn body good. It’s ice cream that would make Michelle Obama Slap Her Mama… actually she probably wouldn’t do that because she seems a nice and classy lady and if she ever slapped anyone with those arms she’d probably take a head clean off the shoulders. But she would like it, because it’s healthy and delicious.

 

Lemon Verbena and Rosemary Sorbet

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Serves: 2

Ingredients 

1 Cups Lemon Verbena

1 Cup Sugar (Superfine)

½ Cup Lemon Juice

3 Cups Cold Water

1 Sprig of Rosemary

Directions

1) Combine lemon verbena, rosemary and sugar into a food processor and pulse until it creates a green paste

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2) Add the lemon juice, process for 15 seconds longer, then add the water and process for 5 seconds

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3) Strain and put into an ice cream maker and follow the directions in relation to sorbet

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Blueberry and Lavender Banana Ice Cream

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Serves: 2

Ingredients 

3-5 spotty bananas

1 cup of blueberries

1 tbsp dried or fresh lavender flowers

Directions

1) Slice the bananas into chunks (they’re easier to deal with before freezing… you don’t want to have to slice frozen banana’s)

2) Freeze both banana’s and blueberries over night

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3) The next day, combine all the ingredients and pulse in a food processor until it becomes a beaded, almost grainy texture

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4) Place the mixture into a stand mixture equipped with a pebble attachment and allow it to mix. Start slowly until you see it become more creamy in texture then speed up. This phase puts air into the “ice cream”and makes it soft. It will remain soft even after storing. So buy yourself a reusable ice cream pint container because you’ll want this on hand.

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Easy Read Recipe: Lemon Verbena and Rosemary Sorbet

Serves: 2

Ingredients 

1 Cups Lemon Verbena

1 Cup Sugar (Superfine)

½ Cup Lemon Juice

3 Cups Cold Water

1 Sprig of Rosemary

Directions

1) Combine lemon verbena, rosemary and sugar into a food processor and pulse until it creates a green paste

2) Add the lemon juice, process for 15 seconds longer, then add the water and process for 5 seconds

3) Strain and put into an ice cream maker and follow the directions in relation to sorbet

Easy Read Recipe: Blueberry and Lavender Banana Ice Cream

Serves: 2

Ingredients 

3-5 spotty bananas

1 cup of blueberries

1 tbsp dried or fresh lavender flowers

Directions

1) Slice the bananas into chunks they’re easier to deal with before freezing… you don’t want to have to slice frozen banana’s

2) Freeze both banana’s and blueberries over night

3) The next day, combine all the ingredients and pulse in a food processor until it becomes a beaded, almost grainy texture

4) Place the mixture into a stand mixture equipped with a paddle attachment and allow it to mix. Start slowly until you see it become more creamy in texture then speed up. This phase puts air into the “ice cream” and makes it soft. It will remain soft even after storing. So buy yourself a reusable ice cream pint container because you’ll want this on hand.

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One thought on “Food Porn Format: Sorbet a La Verveine (Lemon Verbena Sorbet) and Vegan Blueberry and Lavender Banana Ice Cream

  1. Anna says:

    Wow! So tasty looking and lactose free!! That’s my type of desert.

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