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.
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