Preparation:
Combine sugar, water and ginger in a sauce pan and heat until sugar is dissolved. Remove from heat and add lemon verbena. Allow to steep 30 minutes. Remove ginger and lemon verbena. Add remaining ingredients and puree in a blender or food processor. Refrigerate several hours until completely chilled, then freeze in an ice cream freezer according to manufacturer's directions. Alternatively, pour into a shallow cake pan and freeze, stirring every 45 minutes until froze |
