Adapted from a recipe from Fine Cooking Magazine, August/September 1996.
Photo from the Italian wine blog,
Catavino.
More great
Ice Cream, Sorbet, Granita, & Gelato Recipes
recipes.
Don't
forget to check
out my
Christmas
Prime Rib Dinner Menu which includes this refreshing
Lemon Rosemary Sorbet.
Lemon Rosemary Sorbet
Recipe
Recipe Type:
Sorbet,
Rosemary,
Lemon Juice
Cuisine: Italian
Yields: 8 to 10 servings
Prep time: 15 min
Ingredients:
1 1/2 cups granulated
sugar
1 1/2 cups water
1/2 cup fresh
rosemary, finely chopped
1 1/3 cups freshly squeezed
lemon juice
3 tablespoons vodka
Preparation:
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.
Ice Cream Maker
- Transfer mixture to ice cream maker, process according to manufacturer's instructions.
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.
