Lemon Rosemary Sorbet

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Adapted from a recipe from Fine Cooking Magazine, August/September 1996.

Check out Ice Cream, Sorbet, Granita, & Gelato Recipes for more recipe ideas.

Don't forget to check out my Christmas Prime Rib Dinner Menu which includes this refreshing Lemon Rosemary Sorbet.

Lemon Rosemary Sorbet

1 1/2 cups sugar
1 1/2 cups water
1/2 cup fresh rosemary, finely chopped
1 1/3 cups freshly squeezed lemon juice
3 tablespoons vodka

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.

NOTE: The vodka (or any other type of alcohol) is the secret to a soft sorbet. Alcohol itself does not freeze and adding a little bit keeps the sorbet from doing the same. Vodka is excellent to use because it doesn't affect the taste.

Freezer Method - 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.