Lemon Balm Sorbet
Lemon Balm Sorbet - A culinary highlight—aromatic and highly refreshing
Healthy, because
Even smarter
Nutritional values
Lemon balm looks pretty, tastes good, and the leaves contain essential oils that can relieve sleep disorders, restlessness, and nervous gastrointestinal upsets. The valuable active ingredients are transferred into the brew during the preparation of the sorbet.
Together with the lime, the strawberries provide a vitamin C kick. Do not leave the fruit marinated for long, as too much of the vital substance that strengthens the immune system will evaporate.
(Percentage of daily recommendation)
| Calorie | 110 cal. | (5 %) | ||
| Protein | 1 g | (1 %) | ||
| Fat | 1 g | (1 %) | ||
| Carbohydrates | 24 g | (16 %) | ||
| Sugar added | 12 g | (48 %) | ||
| Roughage | 2 g | (7 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.4 mg | (3 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 0.8 mg | (7 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 17 μg | (6 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 4.3 μg | (10 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 65 mg | (68 %) | ||
| Potassium | 207 mg | (5 %) | ||
| Calcium | 32 mg | (3 %) | ||
| Magnesium | 19 mg | (6 %) | ||
| Iron | 1.2 mg | (8 %) | ||
| Iodine | 1 μg | (1 %) | ||
| Zinc | 0.1 mg | (1 %) | ||
| Saturated fatty acids | 0.1 g | |||
| Uric acid | 33 mg | |||
| Cholesterol | 0 mg |
Ingredients
- Ingredients
- ½ Vanilla bean
- 1 Lime
- 1 bunch Lemon balm
- 2 ½ Tbsps sugar
- ¾ cup white Grape juice
- 14 ozs Strawberries
- liquid Sweetener
Kitchen utensils
Preparation steps
Halve the vanilla bean lengthwise and scrape out the seeds. Rinse lime in hot water, wipe dry, then halve and cut 1 half into slices.
Rinse lemon balm and shake dry. Reserve 1-2 sprigs for garnish. Place the rest in a bowl.
Bring the vanilla bean and seeds, lime slices, sugar, grape juice and approximately 2 scant cups of water to a boil in a pot, stirring to dissolve the sugar.
Add the lemon balm to the pot and let steep for 10-15 minutes. Then pass the liquid through a sieve into a shallow baking dish and place in the freezer.
When the liquid starts to freeze at the edge, mix with an immersion blender. Repeat the process frequently as the mixture freezes for 6 hours; the more often it is mixed, the finer the texture.
Finely grate the zest of the remaining lime half, then squeeze out the juice from both halves into a bowl.
Rinse and hull the strawberries, pat dry and cut into slices.
Mix strawberries with lime zest and juice, add sweetener to taste and refrigerate briefly.
Form the sorbet into ovals with a tablespoon and divide among plates along with marinated strawberries. Garnish with reserved lemon balm and serve.
