Heavens to Betsyyyy-y-y! She’s the sweetest thing I’ve ever known. Heavens to Betsy, won’t you come on home?
Are those the right lyrics? You know I’m notorious for just coming up with words that make sense and singing them at the top of my lungs in the shower/car/kitchen/restaurant/pool/um…pretty much everywhere. I like to think I have a song in my heart. And while my beloved might agree about the “song in my heart” stuff, he might also point out that singing the only-line-I-know over and over and over again can drive even the most loving/gentle/kindly/patient person a leee-tle bit crazy.
Anyway, I digress. But I’ve had “Betsy” in my head ever since I made the fatal decision to leave the leftovers for our dinner hosts.
What? Why? You left it all there? But I wanted some more! Will you make it again? When?
That’s what ensued at midnight when, upon arriving home from dinner with friends, Scott discovered that I had infact packed up the remaining sorbet and deposited it in their freezer for them to enjoy. Then we proceeded to have a little conversation about etiquette, and how proper etiquette does not include bringing a contribution for a dinner gathering and then declaring that you’ll be taking all the leftovers back home with you…
It took a couple tries and I’m still not convinced that he really gets it. But really, I’m pretty sure he’s just being stubborn. I’ll make more. I promise. No really, I will.
It was the perfect dessert for full bellies on a hot night. Really light and really refreshing. (And possibly really, really good with a splash of gin?! Why, yes! I think so!)
Lemon Verbena- Rose Geranium Sorbet adapted from The Herbfarm Cookbook by Jerry Traunfeld
To churn and eat this sorbet right away is glorious. Spending time in the freezer made it fairly icy, though still delicious and refreshing. I’ll have to do a little research to determine if my ratios can be adjusted so that it remains scoop-able after a stint in the freezer…(I just talked to the pastry chef at Zuni and she said that this type of sorbet simply doesn’t store well…so just eat it within a few hours—you won’t regret it! Or, better yet, how ’bout trying it as a granita?)
The recipe also suggests substituting or adding other herbs such as: tarragon or mint…I’ll surely try them!
If you don’t know where to find Lemon Verbena, ask around at your local farmer’s market. You’ll likely find it there.
- 3/4 cup loosely packed lemon verbena leaves, washed
- 1/4 cup *rose geranium leaves, washed
- 1 cup white sugar
- 1/4 cup fresh lemon juice
- 3 cups ice cold water
Place the leaves and the sugar into a blender and pulse a couple times, stopping to scrape down the sides. Add just enough water to enable the mixture to blend, and continue to puree for about 15 seconds. Once the leaves are fully ground, add the remaining water and lemon juice. Blend again for another 15 seconds. Pour the liquid through a very fine mesh strainer or cheesecloth, and discard the pulp. Refrigerate for at least 2 hours to fully chill. When chilled, churn in an ice cream maker.
*Rose geranium is a type of scented geranium, and it’s actually not a geranium at all, but a Pelargonium. While the leaves of these scented geraniums (Pelargoniums) are edible, the leaves of true geraniums are not. There are tons of varieties of scented geraniums (Pelargoniums) such as lemon, chocolate, rose, apple, nutmeg, and peppermint. When you rub your fingers against the leaves, there will be no mistaking that it’s a scented geranium (Pelargonium), as they are very aromatic! But if you are unsure, ask around at your local nursery.
See pictures of the flowers and leaves from a rose geranium (Pelargonium) plant below.