Herb Sorbet

Herb sorbets require careful extraction to capture aromatics without bitterness. Blanching preserves color and removes raw edge.

Fresh Mint Sorbet

Clean, cooling, palate-cleansing.

Ingredients

Component	1x	2x
Herb
Fresh mint leaves, packed	50g	100g
Syrup
Water	450g (scant 2 c)	900g (3¾ c)
Granulated sugar	180g	360g
Corn syrup	45g	90g
Seasoning
Lemon juice	30g	60g
Fine sea salt	2g	4g
Stabilizer
Perfect Sorbet stabilizer	4g	8g

Yield: ~750ml (1x)
Target Brix: 28–30°

Method

1. Blanch mint: Bring pot of water to boil. Blanch mint leaves 10 sec. Immediately transfer to ice bath. Squeeze very dry.

2. Make syrup: Combine water, sugar, and corn syrup. Heat until sugar dissolves. Cool slightly.

3. Blend: Add blanched mint to warm syrup. Blend until completely smooth. Strain through fine mesh.

4. Season: Add lemon juice and salt.

5. Stabilize: Add Perfect Sorbet. Blend 60 sec.

6. Age and churn: Refrigerate 4+ hrs. Churn to -5°C.

Note

Blanching is essential—raw mint turns brown and tastes vegetal. Use spearmint or peppermint.

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Basil Sorbet

Savory-sweet, pairs with fruit.

Ingredients

Component	1x	2x
Herb
Fresh basil leaves, packed	45g	90g
Syrup
Water	450g (scant 2 c)	900g (3¾ c)
Granulated sugar	175g	350g
Corn syrup	45g	90g
Seasoning
Lemon juice	25g	50g
Lemon zest	3g	6g
Fine sea salt	2g	4g
Stabilizer
Perfect Sorbet stabilizer	4g	8g

Yield: ~750ml (1x)
Target Brix: 28–30°

Method

1. Blanch basil: Blanch 5 sec only—basil is delicate. Ice bath. Squeeze dry.

2. Make syrup: Standard method with lemon zest infused.

3. Blend and strain: Blend blanched basil with syrup. Strain.

4. Season and stabilize: Standard method.

5. Age and churn: Standard method.

Pairing: Strawberry, peach, tomato.

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Lavender Sorbet

Floral and delicate.

Ingredients

Component	1x	2x
Herb
Dried culinary lavender	8g	16g
Syrup
Water	480g (2 c)	960g (4 c)
Granulated sugar	180g	360g
Corn syrup	45g	90g
Seasoning
Lemon juice	35g	70g
Honey	20g	40g
Fine sea salt	2g	4g
Stabilizer
Perfect Sorbet stabilizer	4g	8g

Yield: ~750ml (1x)
Target Brix: 28–30°

Method

1. Infuse lavender: Combine water, sugar, corn syrup, and lavender. Heat to 70°C. Remove from heat, cover, steep exactly 15 min. Strain immediately.

2. Cool syrup: Transfer to bowl. Cool to room temperature.

3. Season: Add lemon juice, honey, and salt.

4. Stabilize: Add Perfect Sorbet. Blend 60 sec.

5. Age and churn: Refrigerate 4+ hrs. Churn to -5°C.

Caution

Don’t over-steep lavender—becomes soapy and medicinal. 15 min maximum.

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Rosemary Sorbet

Herbaceous and piney.

Ingredients

Component	1x	2x
Herb
Fresh rosemary sprigs	20g (5–6 sprigs)	40g
Syrup
Water	480g (2 c)	960g (4 c)
Granulated sugar	170g	340g
Corn syrup	45g	90g
Seasoning
Lemon juice	35g	70g
Honey	25g	50g
Fine sea salt	2g	4g
Stabilizer
Perfect Sorbet stabilizer	4g	8g

Yield: ~750ml (1x)
Target Brix: 28–30°

Method

1. Infuse rosemary: Combine water, sugar, corn syrup, and rosemary. Heat to 70°C. Steep 25 min. Strain.

2. Cool and season: Standard method.

3. Stabilize, age, churn: Standard method.

Pairing: Lemon, grapefruit, peach.

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Lemongrass Sorbet

Citrusy and aromatic.

Ingredients

Component	1x	2x
Herb
Fresh lemongrass stalks, chopped	60g (~3 stalks)	120g
Syrup
Water	450g (scant 2 c)	900g (3¾ c)
Granulated sugar	175g	350g
Corn syrup	45g	90g
Seasoning
Lime juice	35g	70g
Fresh ginger, minced	10g	20g
Fine sea salt	2g	4g
Stabilizer
Perfect Sorbet stabilizer	4g	8g

Yield: ~750ml (1x)
Target Brix: 28–30°

Method

1. Prepare lemongrass: Remove tough outer layers. Chop white and pale green parts.

2. Infuse: Combine water, sugar, corn syrup, lemongrass, and ginger. Heat to 75°C. Steep 30 min. Strain, pressing to extract flavor.

3. Cool and season: Add lime juice and salt.

4. Stabilize, age, churn: Standard method.

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Thyme Honey Sorbet

Earthy herb with floral honey.

Ingredients

Component	1x	2x
Herb
Fresh thyme sprigs	15g (10–12 sprigs)	30g
Syrup
Water	450g (scant 2 c)	900g (3¾ c)
Granulated sugar	120g	240g
Honey	80g	160g
Corn syrup	35g	70g
Seasoning
Lemon juice	30g	60g
Fine sea salt	2g	4g
Stabilizer
Perfect Sorbet stabilizer	4g	8g

Yield: ~750ml (1x)
Target Brix: 28–30°

Method

1. Infuse thyme: Combine water, sugar, honey, corn syrup, and thyme. Heat to 70°C. Steep 20 min. Strain.

2. Cool and season: Standard method.

3. Stabilize, age, churn: Standard method.

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Tarragon Sorbet

Anise-forward French herb.

Ingredients

Component	1x	2x
Herb
Fresh tarragon leaves	25g	50g
Syrup
Water	480g (2 c)	960g (4 c)
Granulated sugar	170g	340g
Corn syrup	45g	90g
Seasoning
Lemon juice	30g	60g
White wine vinegar	10g	20g
Fine sea salt	2g	4g
Stabilizer
Perfect Sorbet stabilizer	4g	8g

Yield: ~750ml (1x)
Target Brix: 27–29°

Method

1. Blanch tarragon: Blanch 5 sec. Ice bath. Squeeze dry.

2. Make syrup: Standard method. Cool slightly.

3. Blend: Blend blanched tarragon with syrup. Strain.

4. Season and stabilize: Standard method.

5. Age and churn: Standard method.

Pairing: Apricot, peach, chicken (as palate cleanser).

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Herb Sorbet Tips

Blanch vs Infuse

Method	Best For	Effect
Blanch then blend	Leafy herbs (mint, basil, tarragon)	Preserves green color, removes raw edge
Steep in syrup	Woody herbs (rosemary, thyme, lavender)	Extracts oils without vegetal flavor

Steeping Times

Herb	Time	Notes
Lavender	15 min max	Becomes soapy if over-steeped
Rosemary	20–25 min	Hardy, can handle longer
Thyme	20 min	Watch for bitterness
Lemongrass	30 min	Needs time to release flavor
Mint	Blanch only	Don’t steep—becomes muddy
Basil	Blanch only	Very delicate