Makes 4 cups sorbet.

INGREDIENTS

2 ½ c sugar
1 c fresh lemon verbena
3 cups of water
Juice of 2 lemons

PREPARATION

Bruise leaves of verbena and place in a large pot with water and sugar, bring to a boil while stirring.  Place temperature on simmer and simmer for about 20 minutes until syrup is thick.  Add lemon juice and stir well.  Let stand for about 1 hour.  Follow directions on the ice cream maker for making the sorbet.