📝 About This Recipe
Captured in this crystalline scoop is the ephemeral essence of a late-summer herb garden, where the cooling notes of licorice meet the bright zest of citrus. Anise hyssop, a North American native herb, lends a sophisticated floral sweetness that bridges the gap between peppermint and star anise. This sorbet is a masterclass in aromatic waters, utilizing a cold-steeping method to preserve the volatile oils of the herb for a finish that is both bracingly refreshing and elegantly complex.
🥗 Ingredients
The Infusion Base
- 2 cups Fresh Anise Hyssop leaves (loosely packed, washed and patted dry)
- 2.5 cups Filtered water (high quality water ensures the purest floral flavor)
- 1 cup Granulated sugar (organic cane sugar works beautifully)
- 2 tablespoons Light corn syrup (prevents large ice crystals for a smoother texture)
Citrus & Aromatics
- 1/4 cup Lemon juice (freshly squeezed)
- 1 teaspoon Lemon zest (removed in wide strips to avoid bitterness)
- 1 pinch Fine sea salt (to brighten the herbal notes)
- 1 Egg white (optional, for a velvety, aerated finish)
- 1 tablespoon Vodka (helps lower the freezing point for easier scooping)
For Garnish
- 6 sprigs Anise Hyssop flowers (the purple blossoms are edible and sweet)
- 1/2 cup Fresh blackberries (for a tart color contrast)
- 6 pieces Honey lace tuile (optional, for a crunchy texture)
👨🍳 Instructions
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1
In a medium stainless steel saucepan, combine the filtered water, granulated sugar, and light corn syrup.
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2
Place the pan over medium heat and stir constantly until the sugar has completely dissolved and the liquid is clear.
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3
Bring the syrup to a gentle simmer for 2 minutes, then remove from the heat immediately to avoid over-concentration.
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4
Add the lemon zest strips and the fresh anise hyssop leaves to the hot syrup, bruising the leaves slightly with a wooden spoon to release their oils.
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5
Cover the pot tightly with a lid and allow the herbs to steep for at least 30 minutes, or until the syrup has cooled to room temperature.
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6
Once cooled, strain the syrup through a fine-mesh sieve into a clean bowl, pressing firmly on the leaves to extract every drop of aromatic essence.
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7
Whisk in the freshly squeezed lemon juice, sea salt, and the optional tablespoon of vodka.
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8
Cover the bowl and refrigerate the sorbet base for at least 4 hours, or ideally overnight, until it is thoroughly chilled (below 40°F/4°C).
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9
If using the egg white for a smoother texture, whisk it in a small bowl until frothy and then fold it into the chilled sorbet base just before churning.
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10
Pour the mixture into your ice cream maker and churn according to the manufacturer's instructions, usually about 15-20 minutes until it reaches a soft-serve consistency.
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11
Transfer the sorbet to a pre-chilled, airtight container and smooth the top with a spatula.
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12
Freeze for at least 2-4 hours to 'ripen' the sorbet and allow it to firm up to a scoopable texture.
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13
To serve, let the sorbet sit at room temperature for 3-5 minutes to soften slightly, then scoop into chilled glass bowls.
💡 Chef's Tips
Use only the freshest leaves; if they are wilting, they can develop a 'hay' flavor rather than a bright anise note. Do not boil the anise hyssop leaves in the syrup, as high heat can turn the delicate floral aromatics bitter. If you don't have an ice cream maker, you can freeze the mixture in a shallow pan and whisk it every 30 minutes to break up ice crystals (granita style). The pinch of salt is crucial—it acts as a flavor enhancer that makes the herbal notes 'pop' against the sugar. For a vegan version, omit the egg white; the corn syrup and vodka will still provide a decent texture.
🍽️ Serving Suggestions
Serve alongside a plate of fresh stone fruits like peaches or nectarines. Pair with a glass of chilled Prosecco or a dry Moscato d'Asti. Garnish with the tiny purple florets pulled from the anise hyssop flower spikes for a stunning visual. Place a small scoop in a chilled glass and top with sparkling mineral water for a sophisticated 'float'. Serve as a palate cleanser between a rich seafood course and a main meat course.