Here's a recipe for lemon verbena sorbet that I have used several times, taken from:

THE HERBFARM COOKBOOK
by Jerry Traunfeld

LEMON VERBENA SORBET

! C. (gently packed) fresh lemon verbena leaves
1 C. superfine sugar
1/4 C. freshly squeezed lemon juice
3 C. cold water

Grind the lemon verbena leaves and sugar together in a food processor until the mixture forms a bright green paste, about 30 seconds; stop to scrape down the sides as necessary. Add the lemon juice and process for 15 seconds longer, then add the water. Strain the resulting liquid through a fine sieve to remove any bits of leaf. Freeze in an ice cream maker acording to directions.

Heavenly!!

jude

jude

LEMON VERBENA LIQUEUR

1/2 Cup Fresh Lemon Verbena leaves. Tightly packed
1 - 5 inch strip of lemon peel (lemon peel but NO white part. The white part will make it bitter)
4 Cups Vodka or Brandy ( I use 100 proof Vodka, It gives a smoother taste)
2 Cups of sugar

Place Verbena leaves and Lemon strip in Vodka in a large jar or bottle with a tight fitting lid. Infuse the mixture for 2 days, then add the sugar, and infuse for 2 weeks, shaking vigorously once or twice a day to dissolve the sugar. Strain and filter through cheesecloth or very fine strainer after the 2 weeks. Transfer to bottles and age an additional 2 weeks before use. I like to keep it in the freezer. Due to the alcohol content it won’t freeze, but will stay nice and cold when served in a pretty glass.

LEMON VERBENA JELLY

2 cups torn lemon verbena leaves
2 ½ cups boiling water
¼ cup cider vinegar
4 ½ cups sugar
1 to 2 drops yellow food coloring (optional)
½ bottle (3 oz.) liquid Pectin

Put the torn lemon verbena leaves into a medium bowl. Add the boiling water, cover, and let stand for 15 minutes. Strain and measure out 2 cups of the infusion into a large, heavy saucepan. Add vinegar and sugar and mix well. Bring to a boil over high heat, stirring constantly. Add food coloring if desired. Stir in the pectin; bring to a full, rolling boil for 1 minute, stirring constantly. Pour into sterilized jars and seal.

LEMON TARRAGON SORBET

2 1/2 cups water
1 cup sugar
1 cup lemon juice
1 tablespoon chopped fresh Tarragon
1 tablespoon minced fresh Lemon Verbena

In a small saucepan, bring the water and sugar to a boil over high heat; stir to dissolve the sugar. Chill. Add the lemon juice, tarragon and lemon Verbena. Freeze in an ice cream maker according to manufacturer's directions.

From A Celebration of Herbs