Grind the lemon verbena leaves and sugar together in a food processor until the mixture turns into a bright green paste, about 30 seconds; stop to scrape down the sides as necessary. Add the lemon juice and process for 15 seconds longer, then add the water. Strain the resulting liquid through a fine sieve to remove any bits of leaf. Freeze in an ice cream maker according to the manufacturer’s directions.
Variation: Scented Geranium Sorbet
Substitute 16 medium-size scented geranium leaves, such as old-fashioned rose or Mabel Gray lemon geranium, for the lemon verbena.
The pure lemon flavor of the verbena blends well with other herbs. For a compound herb flavor, grind any of the following with the lemon verbena leaves and sugar:
Adapted from The Herbfarm Cookbook, by Jerry Traunfeld.
When Marvin Gapultos had a craving for adobo but didn’t know how to make it, he decided to learn his family’s recipes. Since then, he has shared the flavors of Filipino food through his Los Angeles-based food truck The Manila Machine, on his blog Burnt Lumpia, and in The Adobo Road Cookbook.