Lemon Verbena Sorbet Cocktails

I've got my first Girl Scout mom's meeting tonight at six and the kids are going to be at a pool party with dad. It looks like I'm off the hook for dinner. Since I can't not destroy my kitchen at least once a day, I'm going to make the sorbet for tonight's libation.

This particular concoction came to life a couple of years ago when I was going through a hot summer put-everything-through-the-ice-cream-maker kick. I had just picked a massive handful of lemon verbena from my garden and I was making a sorbet to use it up. As that fateful day progressed, it turned into an everything-is-better-with-tequila day. I drew some rough inspiration from an affogato I had a couple nights prior. Affogato, Italian for "drowned", is ice cream or gelato with espresso poured over the top. So naturally, lemon verbena sorbet required Partida Tequila to be poured on top.

Sorbet is unbelievably easy to make, even if you don't have an ice cream maker. All you need is a casserole or lasagna dish, some freezer real estate, and a fork. When prepared this way, it's also referred to as a granita. It turns out to with a flakier texture, but equally as tasty and perfect for this recipe. I've got alternate instructions for step six.

Here's what you'll need:
Martini glasses or small bowls
2 1/2 cups water
1 1/2 cups white sugar
1/2 cup fresh lemon juice
1 – 1 1/2 cup roughly chopped lemon verbena
1-3 oz good tequila per serving 
I used Partida Reprasado, but you can use whatever you like as long as it's smooth and does not have prominent flavors of oak or wood.
Mint or lemon verbena leaves for garnish

Here's how:
You're basically starting by making an herb-infused simple syrup.
1. Combine the sugar, water, and lemon verbena in a medium saucepan. Bring the mixture to a boil.
2. Reduce heat to medium and stir until the sugar dissolves.
3. Reduce heat a little more and simmer for another 5 minutes.
4. Remove from the heat and allow the syrup to cool to room temperature. Then refrigerate it for a couple of hours until it's nice and cool or you can do a quick chill in the freezer. Just be sure it doesn't freeze.
5. Strain out the lemon verbena and stir in lemon juice.
6. Put the mixture into your ice cream maker and freeze according to the manufacturer's instruction.
If you don't have and ice cream maker, pour the mixture into a casserole or lasagna dish, cover with foil or plastic wrap and put it in the freezer. About every 15 minutes during freezing, scrape the mixture all the way through with a fork. This will create fine flakes and prevent your sorbet from becoming a giant ice block.
7. Serve a smallish scoop of the sorbet into a martini glass or small dish. Pour a shot or so of tequila on top and garnish with a mint or lemon verbena leaf. Start enjoying it with a small spoon then slurp down the rest.

The extra sorbet can be frozen for a couple of months. Be sure to press a piece of waxed paper onto the top of the sorbet before putting it into the freezer. Doing this prevents further crystallization and slows freezer burn. Let the frozen-solid sorbet sit at room temperature for a few minutes before you attempt to pull of the waxed paper and serve.

"Lemon Verbena Sorbet Cocktails" is a pretty long and boring name. It needs some spice. Does anyone have a saucy/racy/campy/slutty suggestion for a name?

Cheers and slurps!