Best Lemon Rosemary Sorbet Recipes

LEMON ROSEMARY SORBET

Steps:

• In a medium saucepan over medium heat, combine sugar and water. Stir until mixture comes to a boil; reduce heat to low and simmer 5 minutes. Remove from heat; add rosemary, cover, and let stand approximately 10 minutes or until cool.
• Place a fine strainer over a large bowl and pour syrup mixture through (straining out the rosemary leaves). Add lemon juice and vodka to the strained syrup mixture; stir until thoroughly blended.
• Pour into container, cover, and place mixture in the freezer. When it is semi-solid, mash it up with a fork and refreeze again. When frozen, place in a food processor or blender and process until smooth. Cover and refreeze until serving time.
• NOTE: Can be prepared 3 days in advance. Cover and keep frozen.
• Makes 8 to 10 servings.

LEMON ROSEMARY SORBET

Steps:

• In saucepan, combine sugar and water over high heat. Stir occasionally until sugar is completely dissolved and syrup is simmering, about 5 minutes. Remove from heat. You should have 2 cups of syrup. Combine warm syrup with rosemary, lemon juice and vodka. Stir well, then let mixture cool to room temperature. For faster freezing, chill mixture in refrigerator. Strain mixture through cheesecloth, then freeze in ice cream maker, following manufacturer's instructions.

LEMON-ROSEMARY SORBET

Steps:

• In a medium saucepan, combine the sugar and water. Set over high heat and cook, stirring occasionally, until the sugar is completely dissolved and the syrup is simmering, about 5 minutes. Remove from heat. Add the rosemary, lemon juice, and vodka (if using) to the syrup. Stir well. Let cool to room temperature, then refrigerate for at least 2 hours. Strain the syrup through cheesecloth, then freeze in an ice cream maker according to the manufacturer's instructions.From Dinner Parties. Text copyright © 2004 by Jessica Strand. Photographs copyright © 2004 by Victoria Pearson. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

LEMON-ROSEMARY SORBET

Steps:

• In a saucepan, combine the sugar and water over high heat. Stir occasionally until the sugar is dissolved and syrup is simmering. Remove from heat; you should have 2 cups. Combine warm syrup with rosemary, lemon juice and vodka. Stir to combine and then let mixture cool to room temperature. Strain. Use cheesecloth to strain if you want no rosemary flecks. Chill in fridge before processing in an ice cream maker. Freeze for a few hours before serving.