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Lemon Rosemary Sorbet

Lemon Rosemary SorbetWant to make an easy, delicious-tasting dessert or pallet cleanser? Sorbet is simple to make and because it contains no dairy, it’s perfect for anyone who is lactose intolerant or vegan. This frozen treat knows no boundaries so use your favorite fruit or chocolate and satisfy your cravings for a frozen treat. Lemon and rosemary are a perfect pairing for this sorbet. Looking for other sorbet ideas? Why not try mango sorbet, Meyer lemon sorbet or basil and lime sorbet..all are super easy to make.

Makes 3 1/2 cups
inspired by Food & Wine

2 cups water
1 cup sugar
2 rosemary sprigs
1/2 cup fresh lemon juice

Lemon Rosemary CollageIn a saucepan, bring the water, sugar and rosemary to a boil. Cover and simmer over low heat for 5 minutes. Discard the rosemary and let the syrup cool to room temperature. Add lemon juice and refrigerate until chilled. Transfer to an ice cream maker and freeze according to the manufacturer’s directions.

The Culinary Chase’s Note: If you don’t have an ice cream maker, pour syrup into a shallow container and freeze. I used this method as the quantity wasn’t sufficient for my ice cream maker to work properly.  The subtle hint of rosemary is a lovely match to the lemon.  Enjoy!

One Response to Lemon Rosemary Sorbet

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