LEMON-BLUEBERRY SORBET

2/3 cup granulated sugar
1/3 cup whole lemon verbena leaves
1 (14 to 16 ounce) bag frozen blueberries
1/3 cup fresh lemon juice
2 tablespoons lemon-flavored rum (optional)

Put sugar and lemon verbena in a food processor and process 30 seconds. Add frozen berries and process 1 minute. With the processor on, pour lemon juice and rum, if using, through the feed tube; process until smooth.

Serve immediately, or transfer to a covered bowl and keep in freezer (soften slightly before serving, if necessary).

Makes 4 servings
Source: Desserts from An Herb Garden by Sharon Kebschull Barrett