½ cup of water
2 tablespoons of lemon verbena (fresh or dried) or 2 verbena tea bags
½ cup of birch sugar
zest and juice of one lemon
4 cups sour cherries
2 cups plain Greek yogurt
The sour cherry verbena ice cream was made at the same time as the verbena ice cream. Much lighter than the other ones with the pronounced flavor of the verbena. Well, I said: I’m gonna have those ready for my friends that I haven’t seen for quite a while. Boy, was it difficult to agree on a date. It took us four months to set the date! So busy they are! Luckily the ice cream was ready, sitting in the frezer waiting for the moment. I used frozen cherries for the ice cream here as it was well off the season. It is good to buy the frozen berries off the season, as they are usually picked at the high season and are so very ripe. So here we have sour cherry ice cream with a hint of lemony-herbal flavor of verbena.
Boil the water, add verbena leaves, zest and juice of lemon, lower the heat and cook over low heat with birch sugar, until you have thick syrup. Let stand for about half an hour for the infusion to get stronger. Strain through a sieve to get rid of impurities. Put the suryp back into the pot, add deseeded sour cherries, and cook until the fruit starts to fall apart. Blitz in the blender until smooth. Once cool mix in the yogurt.
Version 1 – no ice cream churner: Put the cream into a flat container or a zip lock bag. Freeze overnight or for at least 2 hours. Chop the frozen cream roughly, put in a blender and mix on high speed to get a smooth and fluffy mass. Transfer into a container and store in the freezer.
Version 2 – ice cream maker: Put the cream into a container and chill in the refrigerator overnight. Freeze the ice cream churner bowl in a frezer for around 24 hours. Start the ice cream machine running, pour in the chilled cream and churn until smooth and fluffy. Transfer the ice cream into the container and store in the freezer.
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