Comments on: Verveine sorbet http://www.triplemotion.com/2008/06/07/verveine-sorbet/ Ice Cream Adventures & Recipes Thu, 26 Aug 2010 18:56:58 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: sue http://www.triplemotion.com/2008/06/07/verveine-sorbet/comment-page-1/#comment-77 sue Sat, 14 Jun 2008 20:27:29 +0000 http://www.triplemotion.com/?p=149#comment-77 I hate to be pedantic about this (well no I don't really!) but in case you(Big D) are misleading anyone out there, can I just point out that verveine is actually LEMON verbena aka Aloysia triphylla or Verbena triphylla, not to be confused with the Verbena bonariensis and other herbaceous perennials widely found in the UK which probably don't make great eating. PS love the site, imaginative, witty and mouthwatering! I hate to be pedantic about this (well no I don’t really!) but in case you(Big D) are misleading anyone out there, can I just point out that verveine is actually LEMON verbena aka Aloysia triphylla or Verbena triphylla, not to be confused with the Verbena bonariensis and other herbaceous perennials widely found in the UK which probably don’t make great eating.
PS love the site, imaginative, witty and mouthwatering!

]]> By: Big D http://www.triplemotion.com/2008/06/07/verveine-sorbet/comment-page-1/#comment-75 Big D Mon, 09 Jun 2008 19:31:44 +0000 http://www.triplemotion.com/?p=149#comment-75 Thibault - a true pioneer, leading the way to herbaceous sorbets. I'd have loved to try this. I think verveine runs in Thiabault's veins. Shortly after I first met Thibault he invited me to taste an intense (and highly alcoholic) verveine spirit he had brought from France. My imagination raced to think of the illicit stills in the backwoods around Le Puy manufacturing this incredible spirit - luscious, viscous (just generally -ous) and a kind of olive green reminiscent of army uniforms. The flavour? herbal, verdant, slightly reminiscent of camomile and importantly not too sweet. This later point betrayed its purveyor as a true gastronome - I could tell we were going to get on well. Could this flavour translate into sorbet? I sure with Thibault at the crank it must have been a great success. Ride on brother! PS for any anglophones verveine is also known as verbena Thibault – a true pioneer, leading the way to herbaceous sorbets. I’d have loved to try this.
I think verveine runs in Thiabault’s veins. Shortly after I first met Thibault he invited me to taste an intense (and highly alcoholic) verveine spirit he had brought from France. My imagination raced to think of the illicit stills in the backwoods around Le Puy manufacturing this incredible spirit – luscious, viscous (just generally -ous) and a kind of olive green reminiscent of army uniforms. The flavour? herbal, verdant, slightly reminiscent of camomile and importantly not too sweet. This later point betrayed its purveyor as a true gastronome – I could tell we were going to get on well.
Could this flavour translate into sorbet? I sure with Thibault at the crank it must have been a great success. Ride on brother!
PS for any anglophones verveine is also known as verbena

]]> By: Peter Gerard http://www.triplemotion.com/2008/06/07/verveine-sorbet/comment-page-1/#comment-73 Peter Gerard Sun, 08 Jun 2008 21:33:52 +0000 http://www.triplemotion.com/?p=149#comment-73 Sounds superbly delicious! Not surprised 1kg of sugar was too sweet, as I normally end up with around 500g (give or take 50g) of sugar in a sorbet in the half gallon White Mountain. I'll look forward to tasting some next month! Sounds superbly delicious!
Not surprised 1kg of sugar was too sweet, as I normally end up with around 500g (give or take 50g) of sugar in a sorbet in the half gallon White Mountain.

I’ll look forward to tasting some next month!

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